Pulled pork can and should be used in at least two different ways whenever you make it. The picture features this batch on a sandwich, but don't let that stop you from putting it in a sweet potato hash either.
Inspiration: Plays Well With Butter
Ingredients
Pulled Pork:
3–4 lbs boneless pork shoulder, cut into 3–4 large pieces
8–10 cloves garlic, sliced in half lengthwise
BBQ dry rub (below)
12 oz light beer of choice (I use Kirin)
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp sesame oil
1 tsp liquid smoke
BBQ Dry Rub:
1/4 cup packed brown sugar
1 ½ tsp chili powder
1 ½ tsp ground cumin
1 ½ tsp garlic powder
1 ½ tsp mustard powder
1 ½ tsp onion powder
1 ½ tsp smoked paprika
½ tsp cayenne pepper
1 tsp kosher salt
½ tsp ground black pepper
Preparation
Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket. Set aside. Add all listed BBQ dry rub ingredients to a small bowl or jar. Whisk or shake to combine. Set aside or store in an airtight container on your spice rack for up to 1 month.
Season the pork with the BBQ dry rub & arrange the seasoned pork in a heavy-bottomed pot or Dutch oven with a lid, sprinkling any excess BBQ dry rub over top. Add in all liquid ingredients – beer, soy sauce, apple cider vinegar, sesame oil, & liquid smoke. Bring to a boil over high heat. Reduce heat to low to maintain a steady simmer. Cover & simmer for 3-4 hours, until the BBQ pork is fall-apart tender.
Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the pork into bite-sized pieces. Enjoy!
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