Beer-Braised Pulled Pork Recipe

Looking for an easy Beer-Braised Pulled Pork recipe? Learn how to make Beer-Braised Pulled Pork using healthy ingredients.


Submitted by drhastings

Makes 10 servings



Adapted from http://www.chow.com/recipes/27755-beer-braised-pulled-pork

Recipe Ingredients for Beer-Braised Pulled Pork

2 tablespoons kosher salt
1 tablespoon Chili Powder
1/2 teaspoon ground cinnamon
4 pound boneless pork shoulder
2 tablespoons vegetable oil
8 clove garlic cloves
2 pepper Habanero Chile
2 medium yellow onion
24 ounces brown ale
1 tablespoon cider vinegar

Recipe Directions for Beer-Braised Pulled Pork

  1. Heat the oven to 300F and arrange a rack in the middle. Place salt, chili powder, and cinnamon in a small bowl and stir to combine. Coat pork butt with 1 tablespoon of the vegetable oil, then coat all sides with all of the spice mixture. Let sit at room temperature for 30 minutes.

  2. Heat remaining 1 tablespoon oil over medium-high heat in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid until just starting to smoke, about 5 minutes. Add pork and brown on all sides, about 15 minutes total. Remove pork to a plate and discard all but 1 tablespoon of the fat in the pot.

  3. Reduce heat to medium and add garlic, chiles, and onions. Cook, scraping up any browned bits from the bottom of the pot, until softened, about 15 minutes. Increase heat to medium high, add reserved pork and beer, and bring to a boil. Cover, transfer to the oven, and cook until pork is tender and falls apart when shredded with a fork, about 3 hours.

  4. Place a large strainer in a large bowl and pour the contents of the pot into the strainer, reserving the liquid. Place pork and strained solids back in the pot and shred pork with two forks, removing any large pieces of fat. Measure 3 cups of the reserved braising liquid (you may not need all of it). Use a fat separator to remove the fat from the liquid until you have 1 cup. (Alternatively, let the pork and braising liquid cool, then refrigerate both overnight or until the fat solidifies on the surface of the liquid. Once the fat has formed a hard layer, scrape it off and discard.) Add liquid to the pot and stir to combine. Add cider vinegar and stir to combine.

Categories

Pork

Nutrition Facts
Serving Size 291.6g
Amount Per Serving
Calories
332
Calories from Fat
84
% Daily Value*
Total Fat
9.3g
14%
Saturated Fat
2.7g
14%
Trans Fat
0.1g
Cholesterol
133mg
44%
Sodium
1512mg
63%
Potassium
840mg
24%
Total Carbohydrates
6.4g
2%
Dietary Fiber
0.7g
3%
Sugars
1.4g
Protein
48.5g
Vitamin A 20% Vitamin C 39%
Calcium 3% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in cholesterol
  • High in sodium
  • Contains alcohol
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