Beer Braised Pulled Pork Recipes

BEER PULLED PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
• Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
• Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

BEER BRAISED PULLED PORK

Steps:

• Preheat the oven to 250° F.
• Preheat a large fry pan or Dutch oven on medium heat. Liberally coat the pork butt in coriander, cinnamon and salt all over and then place in the hot pan, fat side down first. This will render some of the fat out of the pork and eliminate the need for oil.
• Sear the roast on all sides so that it is nicely browned all over and then remove and set aside for now.
• Add the shallots and apple and sauté until lightly browned, stirring occasionally.
• Add the ginger and sauté for 1 minutes more, stirring frequently.
• Now add the roast back to the pan, pour in the beer and drizzle the molasses on top of the pork butt.
• Place the roast in the oven and let it go for about 90 minutes per pound or until the meat is falling apart. You should be able to shred the meat easily with a fork.
• Remove the meat from the pan and allow it to cool enough for you to handle. Drain off some of the excess fat that is in the pan with the apples and shallots.
• Bring the pan ingredients to a simmer and add a little more beer or water if needed so that it is a runny consistency. Mash the apples and shallots with a fork so that they start to incorporate with the sauce.
• Add a little more molasses to bring it all together and then set the sauce aside. The sauce should be rich but still loose like a nice gravy.
• Now the pork should be cool enough to handle. Place on a cutting board and pull the meat into chunks. Then following the grain, either with your fingers or a fork start 'pulling' the meat into little strips. Make sure to remove any fat that you see as you go.
• Now add the meat back to the pan with the sauce and heat on medium heat. Your pulled pork is ready to go and your family is going to love you! Use this in a sandwich, on pizza, in burritos or quesadilla's or just serve it on a plate with your favourite veggies and a whole grain.

BEER-BRAISED PULLED HAM

Steps:

• In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.

SLOW COOKER BEER PULLED PORK

Steps:

• Set the slow cooker to High.
• Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
• Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
• Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
• Cook on Medium for 1 hour.

BEER-BASTED PULLED PORK ROAST

Steps:

• Bring first 9 ingredients to a boil in a very large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large Dutch oven, pour half the liquid over the pork. Cover and place the pork in a 300 degree preheated oven. Roast for 4 to 5 hours.
• Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 minute mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 minutes. Discard bay leaves and let cool for about 15 minutes. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce.

PRESSURE COOKER BEER-BRAISED PULLED HAM

Steps:

• In a 6-qt. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Add ham and rosemary. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat from liquid remaining in pressure cooker. Select saute setting and adjust for high heat. Bring liquid to a boil; cook for 5 minutes., When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return ham to pressure cooker; heat through. To serve, place shredded ham on pretzel bun bottoms with remaining mustard and, if desired, dill pickle slices. Replace tops.