Ingredients
For 12 Serving(s)
beer-braised-pork-shoulder
- pork shoulder
- 1 T brown sugar
- 2 t cumin
- 1 1/2 t paprika
- 1/2 T salt
- 1 t black pepper
- 1 T olive oil
- 2 yellow onions
- 3 carrots
- 4 clv garlic
- 14 oz diced tomatoes
- 12 oz beer
Beer-Braised Pork Shoulder Directions
- Preheat the oven to 325˚F.
- Trim the pork shoulder of any thick layers of fat. In a small bowl, mix together the brown sugar, cumin, paprika, salt, and pepper. Rub the pork all over, including crevices, with the spice mixture. Allow to rest for 30 minutes.
- Heat the olive oil in a large Dutch oven over mudium-high heat. Add the pork, and brown it on all sides, about 3 minutes per side. Transfer to a plate. Add carrots, onions, garlic, tomatoes, and beer to the Dutch oven. Simmer over medium-high heat, using a wooden spoon occasionally to scrape up any browned bits. Return the pork shoulder to the pot and cover. Cook in the oven for 3 1/2 - 4 hours, until the meat is very tender and pulls easily away from the bone. Use tongs to shred the pork.
- Serve the pork with the sauce spooned on top, alongside the vegetables.