Categories: sandwiches- pulled pork
Ingredients
- 3 lb. boneless pork shoulder roast, cut in 4 equal pieces
- 3 Tbsp. salt
- 2 Tbsp. light brown sugar
- 1 Tbsp. ground black pepper
- 1 Tbsp. chili powder
- 2 Tbsp. vegetable oil, divided
- 2 onions, cut in half and sliced
- 1 jalapeno, thinly sliced (optional)
- 24 oz. dark beer
- 2 cups low sodium chicken stock
- 2 Tbsp. apple cider vinegar
Directions
- Heat oven to 300 degrees. Combine salt, brown sugar, black pepper and chili powder, mix well. Coat pieces of pork with 1 Tbsp. oil; cover pieces entirely with spice mix. Let stand 20 minutes. Heat remaining 1 Tbsp. oil on high in an oven-proof pot, such as a Dutch oven. Add pork and brown on all sides, 3 to4 minutes per side. Remove pork and lower the heat. Add onions and jalapeno if using and sauté for 2 to 3 minutes.
- Place pork back in p0ot and add beer, chicken stock and vinegar, scraping up all the bits at the bottom of the pan. Cover pot and carefully move to oven. Braise pork in 300 degree oven about 3 hours, until pork pulls easily with fork. Remove pork from pot and pull using two forks. Skim the fat off the braising liquid and add a cup to the shredded pork. Serve pulled pork on slider buns with your favorite BBQ sauce and game day snacks
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makes 12 slidersw