It’s the Fourth of July tomorrow and I thought I’d share a delicious, fool-proof recipe that is perfect for a barbecue or picnic, or a potluck any time of the year!
There is nothing like a barbecue dish that makes you think of summer. Braising makes practically anything delectable, and it is hard to fail because if you find that the meat is not fall-off-the-bone tender, you just have to let it simmer until it does. And if you have a slow cooker (see below for slow cooker instructions, kindly provided by James), you can easily turn it into a weeknight meal. I prefer making the sauce, but if you are pressed for time, use your favorite barbecue sauce as a base and add enough beer to cover the meat. I had a bottle of Corona in my fridge, but any pale ale will do.
Serve with toasted hamburger buns, and round out the meal with your favorite coleslaw, baked beans, and corn on the cob.
Hope you have a safe and happy Fourth of July, filled with good food and good friends!
Corona-Braised BBQ Pulled Pork
3 lbs bone-in or boneless pork shoulder
Salt and pepper
2 tbsps vegetable oil
4 cloves garlic, minced
1 small onion, sliced
¼ cup cider vinegar
1 ½ cups Corona (or your favorite pale ale)
1 (14.5-ounce) can crushed tomatoes
¼ cup molasses
1 tbsp whole grain Dijon mustard
1 tbsp chili powder
2 tsps cumin
2 bay leaves
⅓ cup brown sugar
Season the pork shoulder with salt and pepper. Heat a dutch oven or pot over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to a plate and set aside.
Add garlic and onion to the pot, and cook until the onion is translucent, about 5 minutes. Add cider vinegar, beer, crushed tomatoes, molasses, Dijon mustard, chili powder, cumin, bay leaves, and brown sugar, and bring it to a boil. Lower the heat to a simmer, add the meat, and cook until the meat is tender, about 2 hours.
Remove the meat and using two forks, shred the meat into small pieces. Strain out everything from the liquid and add the shredded meat back into the pot, allowing it to simmer on low until the sauce has thickened up, about 15 minutes. Season with salt and pepper to taste. Serve warm.
Slower cooker method:
Place all of the ingredients in a slow cooker and cook on high for 4 to 6 hours, or until the meat shreds easily with a fork. Remove the pork and transfer it to a foil-lined baking sheet. Skim off the fat in the cooking liquid and reduce until the sauce is thickened. Pour some of the sauce over the pulled pork and bake in a 350F oven for 20 minutes until the meat is browned. Serve immediately or keep warm in slow cooker until ready to serve.