Community Recipe
from [weberskip]
Skipper's Pulled Pork

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


  • 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!

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Skipper's Pulled Pork recipe