Beer-Braised Pulled Pork
Pork shoulder undergoes a slow-braising process in a savory beer reduction to create a tender, smoky, and fall-apart meat. This versatile base suits tacos, sandwiches, or grain bowls.
Ingrédients
- 4 pounds boneless pork shoulder · cut into 3-inch pieces
- 1 bottle beer (lager, amber, or pale ale) · 12-ounce
- 2 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 0.5 to 1 tsp liquid smoke · optional
- 3 tbsp brown sugar
- 1 tbsp smoked paprika
- 2.5 tsp fine sea salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground mustard
Préparation
- 1
Pat the pork shoulder dry with paper towels. In a small bowl, whisk together the brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, chili powder, cumin, and ground mustard to create the dry rub. Massage the mixture evenly over the pork, pressing firmly so it adheres.
- 2
Heat a small amount of oil in a large Dutch oven over medium-high heat. Sear the pork pieces for 2–3 minutes per side until browned.
- 3
Pour the beer and apple cider vinegar into the pot, using a wooden spoon to scrape the browned bits from the bottom. Stir in the Worcestershire sauce and liquid smoke. Ensure the liquid reaches about 1 inch up the sides of the pork.
- 4
Cover the pot and cook in an oven at 150°C for 3½ to 4 hours, or until the pork is tender and shreds easily with a fork.
- 5
Remove the pork to a cutting board and shred the meat using two forks, discarding any large pieces of fat.
- 6
If the remaining cooking liquid is thin, bring it to a simmer on the stovetop over medium-high heat for 8–10 minutes to reduce and concentrate the flavor.
- 7
Combine the shredded pork back into the pot with the reduced cooking liquid and toss until coated.