Tender, slow cooked pulled pork is a family fall favorite. We make it on the weekend and have meals for days! It’s versatile too. Serve this on Angelic sprouted buns for a classic comfort dish. Or opt for a modern twist with our wraps and Flatzza® crust. Pizza night never sounded so enticing. The question is, will you share the secret ingredient with infatuated guests? They’ll never guess it’s your favorite lager.
- 1 TBSP extra virgin olive oil
- 2 medium onions, diced
- 2 TBSP chili powder
- 1 TBSP cumin
- 2 tsp paprika
- 1 tsp cayenne pepper
- 12 oz beer, preferably lager
- ¾ c ketchup
- ¾ c cider vinegar
- ½ c whole grain mustard
- 2 TBSP tomato paste
- 1 canned chipotle pepper in adobo, minced, plus 1 TBSP adobo sauce
- 1 5 lb. bone in boston pork butt
- Preheat oven to 300.
- Heat oil in a large dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes. Increase heat to high.
- Add: chili powder, cumin, paprika and cayenne and cook, stirring until fragrant, about 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper, adobo sauce, and bring to a boil. Reduce heat to medium low and simmer, uncovered, stirring occasionally until sauce thickens slightly, approx. 10 minutes.
- Meanwhile, trim visible fat from pork.
- Remove sauce from heat. Add pork, spooning sauce over to cover.
- Place in oven. Cover. Turn pork over after 1½ hours. After another 1½ hours, uncover, and bake an additional 2 hours until pork is falling off the bone tender.
- Remove pork from sauce and shred with 2 forks.
- Put shredded pork back in pot and toss with sauce. Serve hot.