Pulled Pork

POSTED IN Recipes May 23, 2012

 

Pulled Pork
Blythe Beck, Executive Chef

Pork Crust
1  cup brown sugar
¼  cup salt
1  tablespoon cayenne
1  teaspoon black pepper

Measure and mix all ingredients in a bowl.  Crust can be made in advance and held in a air tight container.  Cayenne can be adjusted for a more or less spicy crust.

Pulled Pork
1  pork shoulder (around 3#)
16 oz beer
16 ounces chicken stock
1  onion, diced
1  carrot, diced
2  celery ribs, diced
1  cup Pork Crust
3  garlic cloves, crushed
4  peppercorns
½  cup oil

Heat your oven to 250F.  Heat oil in pan.  Roll pork shoulder in rub and sauté on all sides to develop the crust.  Remove shoulder and place into ovenproof dish.  In the pan add the onions, carrots and celery (mirepoix)and sauté.  Add beer and stock to deglaze your pan.  Add the remaining ingredients and add the liquid to the pork shoulder.  The liquid should come up at least halfway up the meat.  Cover the dish with foil and roast in the oven for 6 hours or until the meat is fork tender.  Remove shoulder from pan and shred with two forks.

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