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Rise Up Stout Pulled Pork Sandwiches

Rise Up Stout Pulled Pork Sandwiches

  • 3-pound pork shoulder
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 2 teaspoon chili powder
  • 2 teaspoon onion powder
  • 2 tablespoons cooking oil
  • 24 ounces Rise Up Evolution Stout
  • 1 cup chicken stock, pork stock, or beef broth
  • 12 sandwich rolls or buns
  • 1 quart Glen’s Vilma Slaw, if desired
  1. Preheat oven to 300°F.
  2. In a small bowl mix together the salt, pepper, brown sugar, and dried spices. Rub the spices all over the pork shoulder.
  3. Heat the oil in a large oven-safe pot with oven-safe lid over medium high heat until hot but not smoking. Sear until a golden brown crust forms on all sides of the meat.
  4. Add the beer and broth and bring to a simmer.
  5. Cover the pot, place it in the oven, and cook for 3-4 hours or until meat is falling apart. Turn the meat over every 45 minutes or so and, if the pot begins to dry out, add extra broth or hot water.
  6. Remove the pot from the oven and, while still hot, shred meat in pot, using two forks. Leave the meat in the juices while you assemble your buns and slaw, if desired.
  7. To assemble, remove the meat from the juices, allowing most of the liquid to drip off. Fill each sandwich bun with pork topped with slaw.

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