5 pounds boneless pork picnic shoulder
2 cups dark beer
1/2 cup white vinegar
1/2 cup dark brown sugar
1/2 cup barbecue sauce
1/4 cup soy sauce
2 tbsp instant coffee powder
2 tbsp chili powder
Preheat oven to 325 degrees.
Place picnic shoulder in a large pot or Dutch oven. Whisk remaining ingredients together and pour over shoulder.
Cover and bring to a simmer on the stove.
Place covered in oven and cook for approximately 3 hours, basting often and turning meat over after 90 minutes, until meat yields easily when a fork is inserted.
Lift pork shoulder to a cutting board. Peel away skin from shoulder, scape away any excess fat and discard. Skim off fat from any juices in pot. With 2 forks pull pork into shreds and toss with juices.
Reheat on the stove and serve on a bun or over cooked rice.
This recipe came from the Food Network - Fresh with Anna Olson.
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