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Tender Smoky Beer-Braised Pulled Pork Sandwiches

beer-braised pulled pork sandwiches - featured image
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This recipe features tender, smoky pulled pork braised in beer for a rich, malty flavor. Perfect for easy, crowd-pleasing sandwiches with minimal hands-on time.

Ingredients

Scale
  • 4–5 lbs pork shoulder (Boston butt), with marbling
  • 12 oz dark beer (stout or porter preferred)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and black pepper, to taste
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 6–8 buns or rolls (soft sandwich buns or brioche rolls)
  • Optional: coleslaw for topping

Instructions

  1. Pat the pork shoulder dry with paper towels. Season liberally with salt, black pepper, smoked paprika, chili powder, cumin, and brown sugar. Rub the spices all over the meat, pressing them in. Let it rest for 15-20 minutes to absorb flavors.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering (~2 minutes). Carefully place the pork shoulder in the pot and sear each side until a deep golden crust forms, about 4-5 minutes per side. Reduce heat if pot gets too hot.
  3. Remove the pork and set aside. Add sliced onions and minced garlic to the pot, stirring until softened and fragrant, about 4 minutes. Scrape up browned bits from the bottom with a wooden spoon.
  4. Pour in the beer and apple cider vinegar, stirring to lift any remaining fond. Let the mixture simmer for 3-4 minutes to reduce slightly and mellow the alcohol.
  5. Nestle the pork shoulder back into the pot, spooning some liquid over the top. The liquid should come about halfway up the meat—add a splash of water if needed.
  6. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Cook for about 3 to 3.5 hours, or until the pork is fall-apart tender. Check once halfway through, spooning some braising liquid over the meat.
  7. Remove the pork from the pot and let it rest for 10 minutes. Use two forks to shred the meat into bite-sized strands. Taste the braising liquid and skim off excess fat; stir some of the liquid back into the shredded pork for moisture and flavor.
  8. Toast buns lightly (optional). Pile pulled pork high onto buns and top with coleslaw or preferred toppings.

Notes

If smoked paprika is unavailable, substitute with regular paprika and a dash of liquid smoke. For gluten-free, use gluten-free beer or broth and gluten-free buns. Slow cooker method: after searing, cook on low for 6-8 hours. Rest pork before shredding to retain juices. Toast buns to prevent sogginess. Add a splash of braising liquid when reheating to keep pork moist.

Nutrition

Keywords: pulled pork, beer-braised, smoky, sandwich, slow cooked, pork shoulder, easy recipe, crowd-pleaser

Find it online: https://yumyep.com/tender-smoky-beer-braised-pulled-pork-sandwiches-easy-recipe-for-perfect-sandwiches/