Guinness Braised Pulled Pork
If you don’t have access to a smoker, but love a good slow-cooked pulled pork, a Dutch oven might become your new best friend. This recipe uses a good stout beer, a Dutch oven, and a low oven temperature to create a super moist and flavorful pulled pork that can feed a small army. Great for a gathering, or to set-aside and make a bunch of other pork recipes besides a sandwich, this Guinness braised pulled pork is sure to please.
Ingredients
- 1 (6-8 pound) Pork Shoulder, bone-in Boston Butt
For the Rub
- ¼ cup brown sugar
- 1 tablespoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- 1 teaspoon cocoa powder
- 1 teaspoon espresso powder
For the Braising
- 2 tablespoons Grapeseed Oil, (any high smoke point fat or oil)
- 1 large yellow onion (about 2 cups),, coarsely chopped
- 2 ribs celery (about ⅔ cup),, coarsely chopped
- 2-3 medium carrots (about ⅔ cup),, coarsely chopped
- 2-3 cloves garlic,, minced
- 1-2 teaspoons liquid smoke, (optional)
- 1 tablespoon Worcestershire sauce
- 2 cans (3-4 cups) Guinness Draught Stout , (enough to cover 70-80% of the shoulder)
Directions
- Trim any excessive amounts of fat off the pork shoulder, but do NOT remove the fat cap (the large white fat area that usually takes up one entire flat side of the shoulder).
- Combine all the ingredients for the rub in a bowl, making sure to break up the brown sugar so that it all blends together nicely. Then, using your hands, rub the seasoning mixture onto the pork shoulder, making sure to coat every side fully.
- Pre-heat the oven to 325°F.
- Place your Dutch oven on the stove top and add your fat/oil and heat to medium to med-high. Once fully heated, add the pork and sear on each side 2-3 minutes and then remove.
- If the Dutch oven looks too dry, add a little more oil, then toss in the onion, celery, and carrots. Toss with a pinch of salt and pepper and cook until softened, 10-12 minutes, stirring with a wooden spoon occasionally. Add the garlic and cook until fragrant, about a minute more.
- Add the Worcestershire sauce and liquid smoke if using, and about 1 cup or half a can of the Guinness to deglaze the bottom of the Dutch oven. Use the wooden spoon to break up any of the fond (the stuck bits on the bottom) and then slowly add the rest of the beer, reserving about 1 cup. Bring the mixture to a low boil and re-add the pork shoulder. Pour the remaining Guinness over the pork shoulder until it is submerged roughly 70-80%.
- Place the lid on your Dutch oven and turn off the burner. Transfer the Dutch oven to your pre-heated oven and cook for 3 hours or so. Remove when an instant-read thermometer registers 190-195°F. Your cooking time may vary depending on the size of your pork shoulder and whether it has a bone or is boneless (slightly less time without the bone).
- After removing from the oven, take off the lid and let rest for at least 5 minutes and then gently remove the pork shoulder from the braising liquid and allow it to rest at least another 20 minutes on a foil lined baking sheet. In the meantime, place a fine mesh strainer over a pot and strain the liquid through it, discarding any solids. Place the pot on your stove and bring it to a boil. Let it boil for a minute or two, stirring frequently and then reduce to a simmer.
- (Optional) If you prefer a dry, crusty bark on your pulled pork that you’d typically get from smoking instead of braising, do this step after resting the pork shoulder. Increase the oven to 450°F and place the pork shoulder, uncovered, back into the oven once it reaches temperature. Roast it for 15-20 minutes until it looks darker but not burnt. Remove from the oven and let it rest again.
- Once the pork has rested, you can begin shredding the meat using your preferred method (see note). When the pork is shredded how you like it, begin spooning the braising liquid liberally all over the pulled pork.
- Now you can serve the pork however you like it, as a plate with some sides, in a sandwich, on tacos or quesadillas, etc. The pork should have plenty of flavor from the braising liquid, but feel free to add your own favorite BBQ sauce as well.
Equipment Used
Notes
1) Either pork shoulders can be used, but I prefer the butt over the picnic cuts. It’s easier to cut or shred after cooking, it’s fatty and nicely marbled, and almost impossible to overcook it either. I also prefer bone-in because it adds to the flavor and provides insulation to keep the meat from over cooking, but you can use boneless if you prefer that. You can also choose to use smaller boneless cuts that range from 2-4lbs, but you’ll need to adjust the amount of liquid used so it doesn’t submerge the pork.
2) Some people swear by those Bear claw tools for shredding, but I’m not a big fan of single usage kitchen tools. Some people use a two-fork method, which I do as well. Instead of two dinner forks however, I use one dinner fork and one serving fork. This will give you two levels of shredding depending on how fine you like your pulled pork. The bone should literally fall right out when you reach it as well.
3) Dutch ovens are the best way to braise meats like pork shoulders. I linked to a Lodge 7qt version above, but I recommend buying one that best suits your needs. Round is best for soups and stews, while ovals make cooking larger pieces of meat easier, though I highly recommend enameled over not. If you have the money or are looking for an heirloom piece to use for generations, the Le Creuset Dutch ovens are the industry leader with good reason.
4) As I mentioned, I'm not a big fan of single use kitchen tools, but I had to link the OXO roast lifters above. I started using these while making this recipe, and they are a huge help. Trying to sear and turn the shoulder inside the Dutch oven is difficult, but these were a huge help. They also make removing the fully cooked pork shoulder easier as well, especially with holding it together so it doesn't break apart and fall back into the braising liquid as you lift it out.
Nutrition
Serving: 8ouncesCalories: 259kcalCarbohydrates: 7gProtein: 27gFat: 12gSaturated Fat: 4gCholesterol: 93mgSodium: 560mgPotassium: 536mgFiber: 1gSugar: 4gCalcium: 31mgIron: 2mg
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