Beer Braised Pulled Pork
Makes 24 sandwiches
1-2 Tbsp cooking oil
10 lbs Boston butt or shoulder
1 large red onion, diced
3 bottles Lake Superior Oatmeal Stout
1/4 cup brown sugar
1 1/2 cups tomato paste
1/4 cup maple syrup
salt, to taste
fresh black pepper, to taste
red pepper flakes, to taste
Remove bones. When using pork butt or shoulder, remove most of the outer layer of fat.
Cut pork into easily manageable pieces (about 3″ cubes) and pat each piece with a paper towel, drying it on all sides. Salt pork well. Preheat a small amount of oil in a pot large enough to fit all the pork and enough cooking liquid to cover it. Add onions and pork and cook together, sweating the red onions and searing the pork on all sides. The pork and onions will begin to release liquid; this is the beginning of your cooking liquid.
Stir in the beer, sugar, tomato paste, and maple syrup, as well as enough water to just cover the pork. Bring to a boil, then reduce heat to a simmer and cover. Simmer for 2-3 hours, stirring periodically. The pork is ready when you are able to easily pull it apart with a fork.
Remove the pork from the pot and return the cooking liquid to the heat to reduce. Pull pork apart with a fork, and return it to the pot. Add crushed red pepper. Adjust seasonings, if necessary. Reduce to desired consistency.
NOTE: Can be frozen and served later. Freeze after cooling.
Northerly Nosh 