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Beer Braised Pulled Pork

Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes

Equipment

Ingredients

For the pork:

  • 4 pounds boneless pork shoulder cut into 3-inch pieces
  • 1 (12-ounce) bottle beer (lager, amber, or pale ale)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ to 1 teaspoon liquid smoke (optional)

For the dry rub:

  • 3 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 ½ teaspoons fine sea salt
  • 2 teaspoons each: black pepper, garlic powder, onion powder
  • 1 teaspoon each: chili powder, ground cumin, ground mustard

Instructions

  • Prep the pork. Pat the pork shoulder dry with paper towels. In a small bowl, whisk together all of the dry rub ingredients. Rub the mixture evenly all over the pork, pressing it firmly into the meat so it adheres.
  • Sear the pork (optional but recommended). Heat 1 tablespoon neutral oil in a large Dutch oven over medium-high heat. Add the pork and sear for 2–3 minutes per side until nicely browned.
  • Add the cooking liquid. Pour in the beer and apple cider vinegar, and use a wooden spoon to scrape all of the browned bits off of the bottom of the pot. Stir in the Worcestershire sauce and liquid smoke (if using). The liquid should come about 1 inch up the sides of the pork.
  • Cook low and slow. Cover and cook at 300°F for 3½ to 4 hours, until the pork is fall-apart tender and easily shreds with a fork.
  • Shred the pork. Transfer the pork to a cutting board and shred with two forks, discarding any large pieces of fat.
  • Reduce the cooking liquid (only if needed). If the remaining cooking liquid already seems slightly thick and concentrated, you can skip this step. (Different pots will allow different amounts of liquid to evaporate while cooking!) If it seems brothy and thin, I recommend reducing it slightly. While the pork rests, bring the cooking liquid to a simmer over medium-high heat and cook for 8–10 minutes, until slightly reduced and concentrated in flavor.
  • Finish the pork. Return the shredded pork to the pot and toss with enough of the reduced cooking liquid to make it juicy and flavorful.
  • Serve. Serve warm, drizzled with BBQ sauce if desired, and enjoy!