Skipper's Pulled Pork

This slow braised pork roast has a wonderful flavor of its own but when mixed with your favorite BBQ sauce makes a terrific pulled pork sandwich. Serve on a toasted french roll with carmelized red onions and swiss cheese! YUMMY!!! The beer in this recipe can be any beer you like but works best if it is a robust dark beer or ale. 1 cup dark brown sugar can be substituted for the molasses, just disolve it in the vinegar and pour it over the meat.

Yield: 1 serving
Community Recipe from


  • 5 pound(s) Boston butt prok roast
  • 2 tablespoon(s) olive oil
  • 1 yellow onion chopped
  • 1 head(s) garlic smashed & peeled
  • 3 sprig(s) fresh rosemary
  • salt & pepper to taste
  • 1/2 teaspoon(s) ground cayenne
  • 2 teaspoon(s) dry ground mustard
  • 1 bottle(s) beer (12 oz)
  • 1/2 cup(s) molasses
  • 1/2 cup(s) cider vinegar
  • 4 - 5 cup(s) chicken stock


  1. Pre-heat oven to 225 degrees F.

  2. Trim excess fat from roast, save trimmimngs

  3. In a dutch oven over med-high heat, heat olive oil
  4. Add onions, garlic, salt, pepper and rosemary sprigs, cook until onions are translucent (about 5 min)
  5. Add cayenne and mustard, cook 1 min more
  6. Add beer and turn off heat

  7. In a heavy skillet over high heat, render fat trimmings and discard chunks
  8. Sear roast on all sides in pork fat until a golden brown crust forms on the meat (about 5 min per side)

  9. Place seared roast in dutch oven with beer/onion mixture
  10. Pour moasses over meat and let sit a few moments to allow sugars to seep into the meat
  11. Add vinegar and enough stock to just cover the roast
  12. Place in 225 degree oven for 8 to 12 hours.

  13. Remove from liquid and let stand on wwire rack to drain until cool enough to work with. Scape off any excess fat and shred with two forks
  14. Mix with your favorite BBQ sauce and ENJOY!
January 2012

This recipe is a personal recipe added by weberskip and has not been tested or endorsed by MyRecipes.

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