Beer-Braised Pulled Pork

Pulled pork can and should be used in at least two different ways whenever you make it. The picture features this batch on a sandwich, but don’t let that stop you from putting it in a sweet potato hash either.

Ingredients

Pulled Pork

3–4 lbs boneless pork shoulder, cut into 3–4 large pieces

8–10 cloves garlic, sliced in half lengthwise

BBQ dry rub (recipe below)

12 oz light lager (such as Kirin or Corona)

2 tbsp soy sauce

1 tbsp apple cider vinegar

1 tbsp sesame oil

1 tsp liquid smoke

BBQ Dry Rub

1/4 cup packed brown sugar

1 1/2 tsp chili powder

1 1/2 tsp ground cumin

1 1/2 tsp garlic powder

1 1/2 tsp mustard powder

1 1/2 tsp onion powder

1 1/2 tsp smoked paprika

1/2 tsp cayenne pepper

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Preparation

1. Using a sharp paring knife, cut several deep slits into each piece of pork shoulder and press a slice of garlic firmly into each pocket. In a small bowl, combine all the dry rub ingredients and whisk to blend. The rub can be made in advance and stored in an airtight container for up to 1 month.

2. Season the pork generously on all sides with the dry rub, pressing it firmly into the surface. Arrange in a large heavy-bottomed pot or Dutch oven and sprinkle any remaining rub over the top. Pour in the beer, soy sauce, apple cider vinegar, sesame oil, and liquid smoke. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 3–4 hours, until the pork is completely fall-apart tender.

3. Transfer the pork to a cutting board and let rest for 10 minutes. Using two forks or tongs, shred the meat into bite-sized pieces, discarding any large pieces of fat. Taste and adjust seasoning. Serve on sandwiches, in tacos, over a sweet potato hash, or however you see fit.

Notes

Inspired by Plays Well With Butter.