Everyday Gourmet: Beer Braised BBQ Pulled Pork

An easy way to make a big batch of slow roasted barbecue pulled pork.

  • 1 (5 pound) pork shoulder roast
  • 2 tablespoons barbecue seasoning
  • 12 ounces brown beer (Shiner used in recipe tasting)
  • 1 cup chicken broth
  • 1 bottle Uncle Phatty’s BBQ Sauce

Rub meat with the seasoning. Add 2 tablespoons cooking oil to a large Dutch oven over high heat. Sear the pork on all sides to create a crust.

Pour in the beer and the broth and bring to a simmer. Place a lid on the pan and place in a preheated 325 degree oven for 3 to 4 hours. Check after 2 hours and turn the pork over.

After 3 hours add 1/2 bottle of BBQ sauce to the top of the pork. Replace the lid and return to the oven. Once the pork reaches a shreddable consistency it is ready.

Shred the meat with two forks pulling opposite directions and stir into the sauce. The mixture will thicken as it cools.

Serve with sandwich buns or white bread.

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