Beer Braised BBQ Pulled Pork

April 2023 Jamie Aragonez

Pork butt was made for a smoker, but not everyone has the space for an outdoor smoker. But thanks to our collaboration with ChefSteps, you can make a delicious smoky pork butt with that all important bark in your own oven! The is mustard forward in flavor, with a fragrant smoke flavor derived from the oak chips it was smoked over. I didn't realize how smoky the pork was until I left and came back from my apartment.

I used a lighter beer intentionally. Since Carolina-style BBQ pork doesn't have a sauce, I wanted the broth it cooked in to be simple but flavorful.The onions soak up all of the flavor and are the perfect compliment to the meat on the bun. By broiling the pork the last 5-8 minutes of cooking, it really brings out the magic in the Bark Builder. This pork is so juicy and shreds apart easily using a fork, and also makes great leftovers. Now you can make BBQ Pit-style pork easily in your own kitchen!

Beer Braised BBQ Pulled Pork

Jamie Aragonez

Ingredients

3 lbs pork butt
3 tablespoons ChefSteps Indoor BBQ Bark Builder
3 tablespoons ChefSteps - Carolina Gold BBQ Rub
1 tall boy can of a light beer, 24oz
3 teaspoons
2 tablespoons white vinegar
3 cups yellow onion, julienned

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Directions

Place the pork on a cutting board. Using a small sieve, lighting dust the pork butt with ChefSteps Indoor BBQ Bark Builder, using tongs to gently turn the pork in the process. The Bark Builder is sticky and will stick to your fingers otherwise. Gently tapping the sieve works best.

After the Bark Builder has absorbed into the meat (about 1 minute), evenly sprinkle the ChefSteps - Carolina Gold BBQ Rub all over to create a thick crust on all sides. Set the pork aside.

Preheat the oven to 325°F. In a Dutch oven or deep roasting pan, add the beer, salt, vinegar and onions. Place a roasting rack on top and put the spiced pork on top of the rack. Cover and braise for 3 hours.

Once the pork is fork tender, cook uncovered for 30 minutes, then broil for 5-8 minutes. This will create a crispy barky top to the pork.

Remove from the oven and place the pork on a cutting board and shred into bite-sized pieces using two forks.

Remove the roasting pack from the pan and add the pork to the braising liquid. The onions should melt into the pork.

Serve the pork in between your bread of choice. BBQ sauce and pickles are optional, but recommended.

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