Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 4 pounds boneless pork shoulder (cut into 3-inch pieces); 1 (12-ounce) bottle beer ((lager, amber, or pale ale)); 2 tablespoons apple cider vinegar; 1 teaspoon Worcestershire sauce; ½ to 1 teaspoon liquid smoke (optional); 3 tablespoons brown sugar; 1 tablespoon smoked paprika; 2 ½ teaspoons fine sea salt; 2 teaspoons each: black pepper, garlic powder, onion powder; 1 teaspoon each: chili powder, ground cumin, ground mustard

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https://www.gimmesomeoven.com/beer-braised-pulled-pork/

This Beer-Braised Pulled Pork Basically Cooks Itself!

This juicy beer-braised pulled pork recipe is made with a quick smoky-sweet dry rub and cooks low and slow until it's fall-apart tender. SO delicious!

Rezept

Zubereitungszeit ca. 260 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 240 Minuten

Zutaten:

4 pounds boneless pork shoulder (cut into 3-inch pieces)
1 (12-ounce) bottle beer ((lager, amber, or pale ale))
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
½ to 1 teaspoon liquid smoke (optional)
3 tablespoons brown sugar
1 tablespoon smoked paprika
2 ½ teaspoons fine sea salt
2 teaspoons each: black pepper, garlic powder, onion powder
1 teaspoon each: chili powder, ground cumin, ground mustard

Arbeitsschritte:

Prep the pork. Pat the pork shoulder dry with paper towels. In a small bowl, whisk together all of the dry rub ingredients. Rub the mixture evenly all over the pork, pressing it firmly into the meat so it adheres.
Sear the pork (optional but recommended). Heat 1 tablespoon neutral oil in a large Dutch oven over medium-high heat. Add the pork and sear for 2–3 minutes per side until nicely browned.
Add the cooking liquid. Pour in the beer and apple cider vinegar, and use a wooden spoon to scrape all of the browned bits off of the bottom of the pot. Stir in the Worcestershire sauce and liquid smoke (if using). The liquid should come about 1 inch up the sides of the pork.
Cook low and slow. Cover and cook at 300°F for 3½ to 4 hours, until the pork is fall-apart tender and easily shreds with a fork.
Shred the pork. Transfer the pork to a cutting board and shred with two forks, discarding any large pieces of fat.
Reduce the cooking liquid (only if needed). If the remaining cooking liquid already seems slightly thick and concentrated, you can skip this step. (Different pots will allow different amounts of liquid to evaporate while cooking!) If it seems brothy and thin, I recommend reducing it slightly. While the pork rests, bring the cooking liquid to a simmer over medium-high heat and cook for 8–10 minutes, until slightly reduced and concentrated in flavor.
Finish the pork. Return the shredded pork to the pot and toss with enough of the reduced cooking liquid to make it juicy and flavorful.
Serve. Serve warm, drizzled with BBQ sauce if desired, and enjoy!