Nicely spiced and deeply flavored from slow cooking, this beer-braised pork is versatile enough to feel at home on nachos, in sliders, or simply on drumsticks for an unprecedented comforting meal, but see even more ideas on how to use up leftover pulled pork (because you’ll have plenty).
What to buy: Use a dark beer like Newcastle; Bitter or hoppy beers such as IPAs should be avoided as they will give the pork a bitter taste.
This recipe was featured as part of our Nacho Recipes photo gallery.
- Yield: 8 to 10 servings
- Difficulty: Easy
- Total: 4h20
- active: 35 mins
- 2 tablespoons kosher salt
- 1 tbsp ground chilli powder
- 1/2 teaspoon ground cinnamon
- 4 to 4 1/2 pounds boneless pork butt, butcher’s twine or tenderloin removed
- 2 tablespoons vegetable oil
- 8 medium garlic cloves, crushed
- 2 medium habanero peppers, sliced
- 2 medium yellow onions, halved and thinly sliced
- 24 ounces dark beer
- 1 tablespoon cider vinegar
- Heat the oven to 300°F and place a rack in the middle. Place salt, chili powder and cinnamon in a small bowl and stir to combine. Coat the pork butt with 1 tablespoon vegetable oil, then coat all sides with all the spice mixture. Let stand at room temperature for 30 minutes.
- Heat the remaining tablespoon of oil over medium-high heat in a Dutch oven or large heavy-bottomed saucepan with a tight-fitting lid just until it begins to smoke, about 5 minutes. Add pork and brown on all sides, about 15 minutes in total. Remove the pork to a plate and dump all but 1 tablespoon of fat into the pan.
- Reduce the heat to medium and add the garlic, peppers and onions. Cook, scraping up any browned bits from the bottom of the pan, until softened, about 15 minutes. Increase heat to medium-high, add reserved pork and beer and bring to a boil. Cover, transfer to oven and cook until pork is tender and falls apart when shredded with fork, about 3 hours.
- Place a large colander in a large bowl and pour the contents of the pan into the colander, reserving the liquid. Return the drained pork and solids to the pot and shred the pork with two forks, removing any large chunks of fat. Measure out 3 cups of the reserved braising liquid (you may not need all of it). Use a fat separator to remove the fat from the liquid until you have 1 cup. (You can also let the pork and the braising liquid cool, then refrigerate both overnight or until the fat solidifies on the surface of the liquid. Once the fat has formed a hard layer, scrape it off. and throw it away.) Add the liquid to the saucepan and stir to combine. Add apple cider vinegar and stir to combine.