Pulled Pork

63 Ratings
  • 5 19
  • 4 19
  • 3 15
  • 2 7
  • 1 3

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

Mad Hungry, March 2011

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Ingredients

Directions

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

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

  • 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.

  • 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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Reviews (4)

63 Ratings
  • 5 19
  • 4 19
  • 3 15
  • 2 7
  • 1 3
Martha Stewart Member
09/28/2012
my boys from 4 to 40 loved this reciepe,, but I need to know how many servings to calculate my WWPoints.....
Martha Stewart Member
07/08/2012
By sauce, I meant the braising liquid
Martha Stewart Member
07/08/2012
Decided to try this. The meat was tender, but tastes wrong. The sauce isn't to my family's liking, so just dumped it out. Should have known when the rub smelled off. There's no (or very little) cumin in North Carolina style barbeque!! Thanks for a way to get the meat cooked indoors. I'll do this again. But I'll stick to the traditional spices for seasoning my eastern NC style pulled pork!! Why mess with perfection?
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Martha Stewart Member
10/18/2011
Made this yesterday with the accompanied BBQ sauce recipe and my family went crazy over it! This is by far the best pulled pork recipe I have ever made OR tasted! It will definately be put into the recipe vault of keepers. Thanks for sharing!
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