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.
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- 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
- Pre-heat oven to 225 degrees F.
- Trim excess fat from roast, save trimmimngs
- In a dutch oven over med-high heat, heat olive oil
- Add onions, garlic, salt, pepper and rosemary sprigs, cook until onions are translucent (about 5 min)
- Add cayenne and mustard, cook 1 min more
- Add beer and turn off heat
- In a heavy skillet over high heat, render fat trimmings and discard chunks
- Sear roast on all sides in pork fat until a golden brown crust forms on the meat (about 5 min per side)
- Place seared roast in dutch oven with beer/onion mixture
- Pour moasses over meat and let sit a few moments to allow sugars to seep into the meat
- Add vinegar and enough stock to just cover the roast
- Place in 225 degree oven for 8 to 12 hours.
- 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
- Mix with your favorite BBQ sauce and ENJOY!
This recipe is a personal recipe added by weberskip and has not been tested or endorsed by MyRecipes.
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Skipper's Pulled Pork Recipe at a Glance
- COURSE: Main Dishes