Recipe by: Lauren Miyashiro
INGREDIENTS
For the pulled pork:
- 3 tbsp. brown sugar
- 1 tbsp. salt
- 1 tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- Freshly ground black pepper
- 4 lbs or nearly 2kg boneless pork shoulder
- 2 tbsp. vegetable oil
- 12 oz or 350ml beer
For the sauce:
- 1 1/2 cup ketchup
- 3/4 cup apple cider vinegar
- 1/2 cup Dijon mustard
- 1/4 cup brown sugar
- 2 tbsp. Worcestershire
PREPARATION
First things first preheat the oven to 150 Celsius.
While the oven is heating up trim all the excess fat from pork, Cut the meat into large pieces that will fit a Dutch oven.
Next combine brown sugar, salt, paprika, garlic powder, onion powder, cumin and black pepper in a small bowl. Rub the mixture all over the pork.
Heat vegetable oil in a large Dutch Oven over medium-high heat. Add the pork pieces one by one and sear them on both sides. The spices can burn quickly so do not leave them to fry too long. Pour the beer around the pork and cover it all with a lid.
Transfer the Dutch Oven to the preheated oven and cook until the pork is beginning to become tender. Leave it in the oven for about 2 ½ to 3 hours. Remove the lid and cook until you can pull the pork apart easily with a fork.
Remove the meat from the Dutch Oven and let it rest, while you prepare barbecue sauce. Use the drippings left over at the bottom of the Dutch Oven as your barbecue base. Whisk in ketchup, apple cider vinegar, brown sugar, and Worcestershire. Bring the mixture to a boil over medium heat. Reduce heat, and simmer for 5 minutes until the sauce is slightly thickened.
Shred the pork using two forks, add the sauce and dig in!
For a really cozy meal, serve it warm in a freshly baked bun with some more barbecue sauce.
KITCHEN EQUIPMENT
- mixing bowl
- an oven
- a Dutch Oven or other large pots that can withstand the heat of the oven
COACHES CORNER
- If you have a little extra time, rub the meat with spices and place it in the fridge overnight. The longer marinading time will give the meat an extra flavour boost!
- The longer you bake it the more tender the meat will be. We have tried this recipe a number of times and the best edition cooked for 4 hours.
- If you are planning to meal-prep this dish, store the sauce and meat separately in the fridge.
- To reduce calories/sugar, replace the ketchup with tomato paste and use less brown sugar or omit it all together.
Macros & Serving Size
Those are the macros without the additional sauce and for the entire two kilograms of meat. This should easily last you 4-6 days depending on your appetite.
PROTEIN | CARBS | FAT | CALORIES |
|---|---|---|---|
340 g | 72 g | 348 g | 3.281 kcal |
PROTEIN
340 g
CARBS
72 g
FAT
348 g
CALORIES
3.281 kcal
