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Pork brazed in beer! It’s two of everyone’s favorite holiday flavors fused into one delicious dish!
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Stout Beer Braised Pulled Pork
1 5-6 pound bone-in pork butt
3 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon ancho chile powder
2 cups stout beer
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons maple syrup
1 tablespoon hot sauce
Ciabatta buns
prepared coleslaw
1.Place pork butt on a sheet tray and pat dry.
2.Combine sugar, salt, smoked paprika, cinnamon, ginger, onion powder, and ancho in a bowl. Rub the spice mixture all over the pork, coating it completely. Place in a plastic bag and let marinate for at least 2 hours or up to 12 hours.
3.Place the pork in a slow cooker and add the stout, vinegar, Worcestershire sauce, maple syrup, and hot sauce. Set the cooker on high and cook 6-8 hours, turn to low if the mixture boils. Alternatively place the pork and braising liquids in a Dutch oven, cover with lid and cook in a 375 degree oven for 4 to 5 hours or until it is tender and pulls apart.
4.Remove the pork to a sheet tray and strain the cooking liquid into a saucepan, bring liquid to a simmer and cook until the sauce thickens, about 45 minutes.
5.Using two forks shred the pork. Combine the meat with the sauce and adjust seasoning. Serve with ciabatta buns and coleslaw.
