Pulled Pork with Polish Żywiec Porter baked in the oven

Time:

4h + 12- 16h to refrigerate the meat with the rub on

Serves:

Level:

Intermediate

About the Recipe

Pulled pork is an American barbecue dish, made from a shredded pork shoulder. To be more specific it is a dish of the Southern U.S. It is typically slow-smoked over wood (usually outdoors) or indoor using a slow cooker. Here mine is made in the oven, so you do not need any specific equipment to replicate this at home.

After hours of cooking on low temperature, the meat is then shredded with forks, or bear claws and mixed with a sauce. It may be served on bread or eaten on its own, with a side dish of a slaw. It is delicious and worth every minute that it takes to prepare it.

Ingredients

Dry Rub

2 tbsp of kosher salt

40 grinds black pepper

1 tbsp of paprika

1tbsp of chili powder

1 tbsp of garlic powder

1tbsp of brown sugar

1 tsp of dry mustard

1 tsp of parsley

1 pork butt, (5- 7lbs - shoulder or Boston butt)

12 ounces of dark beer- I use Żywiec Porter (I tried different and I have to say this one is my favorite)

4 cloves garlic, chopped

Sauce BBQ Polish Sauce

The juice from the cooking meat

1/2 cup of brown of sugar

1/2 cup ketchup

2 tbsp Dijon mustard

3 tbsp of Worcestershire sauce

1 tbsp of horseradish

Preparation

Step 1

In a bowl combine rub ingredients and mix them well. Rub the combine spice over the pork and place it in a roasting pan with sides about 2 inches high. Cover it and refrigerate it for at least 12 hours.

Preheat the oven to 500 degrees F, unwrap the pork and cook it in the oven for 45min, until it get dark on the outside and even blackish.

In the meantime, chop the garlic.

Step 2

After 45min, take it out from the oven, lower the temperature to 325 F. Add the chopped garlic and pour the beer over the top. Cover everything tightly with aluminum foil and poke 10 -15 holes to allow some of the built-up steam to escape from the inside. Cook for 2 1/2 hours.

Step 3

Take the meat out of the oven, put it on the platter and let it rest at least for 10-15 min, in that time prepare the BBQ Polish Sauce.

Pour the pan juice (and there will be a lot of it) into a mid size sauce pan. Add sugar, ketchup, mustard, Worcestershire sauce and horseradish. Bring it to boil and simmer for 20 min, until it thickens.

Step 4

Using two big forks or Shredder Claw Pull apart, pour the sauce over.

Serve in a brioche bun with a side of corn, claw and your favorite beverage.