Beer Braised Pulled Pork

What goes better with a cold day full of football than beer braised pulled pork? Not many things. I made this 5 lb shoulder in our new dutch oven from Great Jones.

This is not an ad, but I am obsessed with this dutch oven. It’s about half the price of Le Creuset, so sleek and stylish, and easy to clean.

Beer Braised Pulled Pork

5 lb pork shoulder

3 tbsp packed brown sugar

1 tbsp salt

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tbsp Bad Byron’s Butt Rub

Olive Oil

12 oz Lager

Two Fat Guys smoky bbq sauce

1. Preheat oven to 300 F. Combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin in a bowl. Rub all over pork.

2. In your dutch oven, heat oil over medium high. Add pork and sear on all sides, about 3-5 minutes. If your using a crock pot, still sear pork in a pan before putting in crockpot.

3. Pour beer around pork in dutch oven and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more. If you’re cooking in a crockpot, transfer pork to crockpot and pour beer around it. Sprinkle any remaining rub in with the beer. Cook on low for 8 hours.

4. Internal temperature should be 200-205 F. Let the pork rest before using forks to shred.

5. Combine with BBQ sauce of choice. We used Two Fat Guys smoky bbq sauce and it was phenomenal.