OVEN BRAISED PULLED PORK

OVEN BRAISED PULLED PORK image

Categories Pork

Yield 12+ servings

Number Of Ingredients 12

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8 to 9 pound pork shoulder, bone-in
2 tablespoon brown sugar
4 teaspoons cumin
2 teaspoons hot paprika
1 tablespoon salt
2 teaspoons pepper
1 tablespoon olive oil
2 medium yellow onions, peeled and cut into wedges
3 medium carrots, peeled and cut into large chunks
4 cloves of garlic, peeled
1 28-ounce can diced tomatoes, drained
2 12-ounce beer (a basic lager works well)

Steps:

Preheat the oven to 325 degrees. Trim the pork shoulder of any thick layers of fat & skin. Combine the brown sugar and all spices in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes. Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits. Return the pork to the pot. Cover and put in the oven for about 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Discard the bone or set aside for another use. Serve the meat with several spoonfuls of the vegetables and sauce.