Ingredients
For the Pork
- 4 lb boneless pork shoulder
- 2 tbsp. Worcestershire sauce
- 1/4 c brown sugar
- 1/2 c Dijon mustard
- 1/3 c apple cider vinegar
- 1 1/2 c ketchup
For the Barbecue Sauce and Sandwiches
- 12 oz lager
- 2 tbsp. vegetable oil
- Freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. smoked paprika
- 1 tbsp. kosher salt
- 3 tbsp. packed brown sugar
- Buns, for serving
Instructions
- Make pork: Preheat oven to 300. trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
- In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
- In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides.
- Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
- Remove pork from Dutch oven and let rest while you prepare barbecue sauce.
- Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire . Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
- Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
- Serve warm with buns.