This oven-cooked saucy pork dish is perfect for winter cooking - great to slowly cook on Saturday afternoon to have ready for watching Sunday's football game.
- 1 cup packed light brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp chili powder
- 1 tbsp coarse salt
- 1 tbsp ground black pepper
- 3 cloves minced garlic
- 1 5lb boneless pork shoulder*
- 1 12-ounce bottle lager beer
- 1 cup white vinegar
- 1⁄2 cup fancy molasses
- 1⁄2 cup barbeque sauce
Preheat oven to 325°F (160°C). Combine the brown sugar, mustard, chili powder, salt, pepper and garlic powder and rub over pork shoulder. Stir vinegar, molasses and barbeque in a Dutch oven or roaster and place in seasoned pork shoulder. Cover and cook, basting often, for 3 to 4 hours, until meat pulls away easily with a fork.
Allow pork to cool slightly and skim off fat resting on top of juices. Use two forks to “pull” the pork into shreds and mix it into the juices. Return the pot to the oven to warm.
Pulled pork can be spooned onto plates or served on a bun.
*If only bone-in pork shoulder is available, add an additional hour to the cooking time.