Drunken Pulled Pork Recipe
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Category: |
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Ingredients: |
Ingredients: 2 bottles dark Beer, Negro Modello preferred
2 1/2 Cups packed Dark Brown Sugar
1 1/2 Cups Cider Vinegar
1 1/2 Tab. Chili Powder
1 1/2 Tab. ground Cumin
1 Tab. dry Mustard
2 tsp. course Salt
2 tsp. dried crushed Red Pepper
2 Bay Leaves
1 7 or 8 lb. bone in Pork Butt (Boston Butt Roast, Shoulder roast) all the same
alternative: two 3 ½ lb. Boneless shoulder roasts but the bone adds flavor
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Directions: |
Directions:Place all ingredients except pork in a Dutch Oven and bring to a boil. Reduce heat, stir and simmer for a minute or so to combine flavors.
Remove excess fat from roast and place in Dutch Oven. Cover and put in 300 º preheated oven for 5 hours or so.
Remove when pork is done (when you can twist a fork in it). Set roast on large platter and let it rest and cool for 15 minutes then pull apart with two forks discarding the bone and any clumps of fat. Place meat in roaster or large crock-pot.
Bring liquid to a boil for about 20 minutes to reduce. Remove from heat and allow to cool. Discard the bay leaves then pour liquid into a gravy separator. Pour just the juice over the pork, discard the grease. The juice should just about cover the meat but the meat should not be swimming in it. Save any extra juice until meat is gone. You may have to add more later. There’s nothing worse than dry pulled pork.
Serve on buns. For a special treat put a spoonful of coleslaw on top of pork. |
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