Barbeque Pulled Pork
September 30, 2021 • 0 comments
Ingredients
- (4 lbs) Pork picnic or Boston butt roast
- (3 tbsp) Packed brown sugar
- (1 tbsp) Salt
- (1 tbsp) Paprika
- (1 tsp) Garlic powder
- (1 tsp) Onion powder
- (1 tsp) Ground cumin
- (1 tsp) Black pepper
- (2 tbsp) Vegetable oil
- (12 oz) Beer (lager)
- (1 1/2 cups) Ketchup
- (1/3 cup) Apple cider vinegar
- (1/2 cup) Dijon mustard
- (1/4 cup) Brown sugar (for the sauce)
- (2 tbsp) Worcestershire sauce
Directions
1. Preheat oven to 300F
2. Cut pork into large pieces and rub with the spice mixture.
3. Heat up oil in a large dutch oven over medium-high heat. Sear pork pieces on all sides.
4. Pour beer into the dutch oven around the pork, then cover and transfer to the oven for roasting. Roast about 3 hours, then remove the lid and roast for another 1-2 hours, until the pork can be pulled with a fork. Remove from dutch oven and let the pork rest while you make the sauce.
5. Mix ketchup, vinegar, mustard, and brown sugar together with the drippings in the dutch oven. Bring the mixture to a boil over medium-high heat, then let simmer for 5 minutes.
6. Shred the pork with two forks and toss with half of the bbq sauce. Serve on buns or on its own!