This isn’t a traditional BBQ or southwest pulled pork recipe - not at all… It’s however full of fabulous fl...
This isn’t a traditional BBQ or southwest pulled pork recipe - not at all… It’s however full of fabulous flavour, and perfect for sandwiches.
Makes: 8 to 10 servings INGREDIENTS 2 Tbsp (30 mL) coarse salt 1 Tbsp (15 mL) ground chili powder 1 tsp (5 mL) ground cinnamon 4-ish Lb. (2 Kg) pork butt 2 Tbsp (30 mL) vegetable oil 8 medium garlic cloves 2 medium chiles 2 medium yellow onions
600 mL stout 1 Tbsp (15 mL) cider vinegar
Pre-heat the oven to 300°F (180ºC). Combine salt, chili powder, and cinnamon. Coat pork butt with 1 tablespoon of the vegetable oil, then rub all sides with the spice mixture. Let sit at room temperature for 30 minutes.
Heat remaining oil in a Dutch oven over medium-high heat until just starting to smoke. Add pork and brown on all sides, about 15 minutes total. Remove to a plate and discard all but 1 tablespoon of the fat in the pot.
Reduce heat to medium and add garlic, chiles, and onions. Cook until softened,but not browned. Increase heat to medium high, add pork back to the pot along with the beer. Bring to a boil, cover, transfer to the oven, and cook until pork is tender and falls apart, about 3 hours.
Remove the pork from the pot to a serving platter and remove any skin, fat & bones, shredding the pork with two forks.
Use a strainer to separate the remaining onions & chiles from the liquid left in the pot, then mix with the shredded pork.
Remove any fat from the liquid and add about a cup to the pork, add the cider vinegar and stir to combine. Serve on buns, with slaw, or in tacos...