Posted in - Pork

Minnesota Delights: Beer Braised Pulled Pork

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.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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