Scale
Ingredients
Rub:
- 4 Tbs sugar
- 4 Tbs kosher salt
- 1 Tbs chili powder
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp fresh ground pepper
- 4 cloves of garlic, minced
Beer Braised Pork
- 8 to 9 pound pork shoulder (skin on)
- 3 – 4 Tbs olive oil
- 2 bottles of Longboard Island Lager
- 12 ounces thick cut bacon, chopped
- 2 yellow onions, thinly sliced
Instructions
- Generously coat pork shoulder with spice rub, then lightly pat with paper towel. Repeat process, rubbing ingredients into meat until the entire surface is covered. Wrap tightly in plastic wrap and place in fridge for 24 hours
- Remove pork shoulder from fridge, and preheat oven to 300°. In a large dutch oven over medium heat, cook bacon (but do not make it crispy). Transfer to a plate, and set aside
- Add onions to dutch oven, cooking them over a medium-high heat. Stir occasionally, until caramelized (around 20 minutes). Transfer to plate, and set aside
- Add oil to dutch oven over medium-high heat; brown all sides and edges of pork shoulder
- Slowly add both Longboard Island Lagers to dutch oven, and bring to a boil. Spoon in bacon and onions, cover pot, and place in the oven
- Cook until meat is falling off the bone, about 5 hours
Notes
*Don’t have a big enough dutch oven? You can use a large cast iron pan to cook bacon, onions and sear the pork. Once ready, add beer and bring to a boil. Transfer pork to a roaster with a rack (fat side up), pour in juice and add onions and bacon. Use tin foil to securely cover the pork.
*Optional: you can also bast the pork shoulder every hour
- Category: Bites
Keywords: Beer Braised Pork Shoulder