Oven Braised Pulled Pork


This is great to serve when you are entertaining; after the first 45 minutes, you can just let it cook with no attention whatsoever. It also can hold in a warm oven, covered, after the shredding step for up to 1 hour. The long roasting in the oven will bring the meat to the point that it falls off the bone when you pull it with a fork. Have roasted pork as a main dish, or shred it for a Pulled Pork Sandwich. Depending on the fat content and bone size, this recipe serves 8 and could easily serve 12.

Gluten-Free Variation: Replace beer with 1.5 cups white wine.

Carnitas Style: Definitely include chile powder, and replace beer with 3/4 cup white wine and 3/4 cup orange juice. Throw a few bay leaves in the bottom of pan before pouring the liquid over it all. Serve with traditional taco accompaniments instead of barbecue sauce.
5 pounds pork shoulder
1 tablespoon garlic powder
3 tablespoons salt
1 tablespoon black pepper
2 tablespoons chile powder (optional)
12 ounces dark beer (12 ounces=1.5 cups)
1 cup of a sweet-tangy barbecue sauce, plus more for passing at the table
1 Preheat oven to 500°F.

2 Season pork with garlic powder, salt, black pepper, and chile powder. Place pork in roasting pan.

3 Roast pork 45 minutes, until very dark. The crispy edges that are forming will provide delicious flavor in your final product.

4 Remove from oven, pour beer over the top, and wrap tightly with heavy-duty aluminum foil. Poke a dozen holes in the top of the foil to allow some steam to vent. Reduce oven to 325°, place pork back in oven, then cook for 3 hours.

5 Remove from oven and carefully remove foil. Then, using two forks, pull the pork apart, shredding and mixing with pan juices.

6 Depending on your taste, either add barbecue sauce and toss again or pass the sauce at the table.

servings  use metric
original recipe yield: 8 servings

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