Ingredients
Pork
- 4 lb boneless pork shoulder
- 3 tbsp. packed brown sugar
- 1 tbsp. kosher salt
- 1 tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- freshly ground black pepper
- 2 tbsp. vegetable oil
- 12 oz lager
Sauce
- 1 1/2 c ketchup
- 1/3 c apple cider vinegar
- 1/2 c Dijon mustard
- 1/4 c brown sugar
- 2 tbsp. Worcestershire sauce
- buns, for serving
Instructions
Pork
- Preheat the oven to 300°. Trim excess fat from the pork and cut into large pieces to fit them in a large Dutch oven.
- In a small bowl, combine brown sugar, salt, paprika, garlic powder, and cumin, then season with black pepper. Rub all over pork.
- In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides.
- Pour beer around the pork and cover with a lid. Transfer to the oven and cook until pork is beginning to turn tender, about 3 hours.
- Remove the lid and cook until the pork is very tender and pulls apart easily with a fork, about 1 to 2 hours more.
- Remove the pork from the Dutch oven and let it rest while you prepare the barbecue sauce.
Sauce
- To the pan drippings in the Dutch oven, whisk in the ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire.
- Over medium-high heat, bring the mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
- Shred the pork using two forks. Toss the shredded meat with about half of the barbecue sauce.
- Serve warm with buns and more barbecue sauce.
