Porter Braised Pulled Pork

Ingredients:

• 1 tbs kosher salt

• 2 tbs brown sugar

• 1 tbs onion powder

• 1 tbs chili powder

• 1 tbs ground cumin

• 1 tbs black pepper

• 2 tsp smoked paprika

• 2 tsp dry mustard powder

• 3.5 lb Pork butt

• 6 cloves of garlic, peeled

• 1/4 cup olive oil

• 3 cups porter beer, enough to cover 1/2 to 3/4 of the pork

• 1 onion, sliced

• 6 cloves of garlic, peeled

Directions:

• In a small bowl stir together the salt, brown sugar onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder together until combined, set aside.

• Take the pork butt and make 2 large cuts about 2 inches deep on each side. This will help the liquid penetrate the meat better. Next stab 6, 1 inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.

• Rub the entire surface of the meat with the spice mixture, using it all.

• In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned, 2-3 minutes per side.

• Pour the beer over the meat, cover and reduce heat to medium-low. Add the sliced onions and garlic then cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.

• Once the meat is finished, remove from the pot and allow to cool. Use two forks to shred into pieces. Return to the braising liquid and allow to simmer for about 5 minutes.

Notes:

• Servings = Varies depending on the size of the pork but, but you can estimate 1/2 lb per person

• If making ahead, remove the pork from the liquid, then store both separately. When you go to warm the pork, remove the fat that will accumulate at the top of the liquid, then add the remaining liquid and reheat.

• Original Recipe:

  • http://thebeeroness.com/2011/09/24/beer-braised-pulled-pork/