Pulled Pork Sandwiches

Pulled pork recipe similar to the one mom makes, using a Dutch oven instead of a slow cooker. Great with coleslaw!

Ingredients

For the pork

• 4 lbs boneless pork shoulder
• 3 Tbsp packed brown sugar
• 1 Tbsp kosher salt
• 1 Tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 2 Tbsp vegetable oil
• 12 oz lager beer
• Freshly ground black pepper
• Buns, for serving

For the BBQ sauce

• 1 1/2 cups ketchup
• 1/3 cup apple cider vinegar
• 1/2 cup Dijon mustard
• 1/4 cup brown sugar
• 2 Tbsp Worcestershire sauce

Directions

1. The night before:
2. In a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. This can also be done the night before.
3. The day of:
4. Preheat oven to 300 degrees F. Trim excess fat from pork, and cut into large pieces to fit in a large Dutch oven.
5. In a large Dutch oven over medium-high heat, heat oil. Working in batches, add pork and sear on all sides.
6. Pour beer around pork, and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, for about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
7. Remove pork from Dutch oven, and let rest while you prepare barbecue sauce. Leave any juices in the Dutch oven!
8. Along with the pan drippings left in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire sauce. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
9. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce. Serve warm with buns and more barbecue sauce.

Nutrition

(Per serving): 634 calories, 53 g protein, 67 g carbohydrates, 3 g fiber, 29 g sugar, 15 g fat, 4 g saturated fat, 2,105 mg sodium