This is one of my most popular recipes from my book. It is an easy crowd pleaser and you can feed a lot of people on just one recipe. I usually double up and freeze some for a quick weekday meal or use some to do a twist on a classic Sheppard pie. (Place pulled pork in bottom of a 9 x 13 pan, top with mashed potatoes and sharp shredded cheddar.) You can also do this recipe in your crock pot by simply reducing the liquids by half.
Preheat the oven to 325°F. Place the pork in a big dutch oven. Combine remaining ingredients and pour over pork. Bring to a boil on the stove top and cook in the oven for 4 hours, turning pork over once after 2 hours. Remove pork from pot and shred meat with two forks removing fat in the process. Remove excess fat from remaining juices by skimming the top with a ladle and add back the shredded pork to the sauce.
For serving, use a whole grain ciabatta as it will hold together better then a soft bun. Top your buns with a nice vinegar base cabbage slaw and some fresh cilantro.
This recipe can easily be done with chicken thighs. Use about 25 chicken thighs for the same ingredients and reduce beer to 1. Cook 2 to 3 hours until meat shreds easily.
- 3 kg of pork picnic shoulder roast
- 2 beers (any kind)
- 1/2 cup of ketchup
- 1/2 cup of mustard
- 1/2 cup of packed brown sugar
- 1/4 cup of soy sauce
- 1/4 cup of Worcestershire sauce
- 2 tbsp of chili powder
- 2 tbsp of instant coffee
- 1 tbsp of smoked paprika