- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 203.1
- Total Fat: 13.1 g
- Cholesterol: 62.3 mg
- Sodium: 716.9 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.5 g
- Protein: 16.3 g
BeerBQ Oven Roasted Beer BBQ Pulled Pork.Submitted by: VAHOMEBREW81
IntroductionBeerBQ pulled pork. :) BeerBQ pulled pork. :)
6 pound uncooked, fat-trimmed Pork Shoulder (I use bone-in)
1 tbsp Salt
1 tbsp Pepper
1/4 cup Cider Vinegar
1 cup Coffee
8 oz Beer (Barleywine works best)
1 bottle (18oz) BBQ sauce, your favorite
Cut fat cap off of pork, and trim other fat as desired. Pork should loose 1 lb. of fat, and be 5lb.
Pat pork shoulder dry with paper towel, and put in a heavy-bottomed roasting pan. Pour coffee and cider vinegar over pork, then rub salt & pepper mix over the pork. If salt and pepper isn't enough to cover the whole pork shoulder, use more to cover. Place pork in oven and cook for 1 hour.
After 1 hour, pull pork out and pour beer over pork, put back in oven and cook 5 more hours.
Internal temp should be 180-205°F for doneness, and the bone should pull right out without any resistance. When target temperature is hit, pull pork out and cover with foil and let sit for 10-15 minutes. While the meat is resting, heat up BBQ sauce on medium heat in a pot.
Shred pork with forks, then remove from roasting pan and liquid, then combine in pot with BBQ sauce, mix well.
Serve on a bun with coleslaw (not included in this recipe) for a complete meal.
Serving Size: Makes 17 servings of 3oz each.