Pulled Pork


Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.


  • cup light-brown sugar

  • 1 tablespoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 tablespoon coarse salt

  • ½ teaspoon ground black pepper

  • 6 pounds boneless pork shoulder

  • 24 ounces Guinness

  • 6 cloves garlic, smashed

  • Potato bread buns, for serving


  1. Preheat oven to 350 degrees, with rack in the lower third of the oven.

  2. In a small bowl, combine the brown sugar, cumin, paprika, salt, and pepper. Rub spice mixture all over pork.

  3. Place pork, fat side up, in a 5- to 6-quart Dutch oven. Add Guinness and garlic cloves and bring liquid to a boil on stovetop over high heat.

  4. Cover Dutch oven, transfer to oven, and braise, basting a few times, until pork is fork tender, 3-4 hours. Shred pork with two forks and stir to incorporate with braising liquid.

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