What's Cooking? ("Crafting" Up A Yummy Pork Roast)

Happy Memorial Day weekend! Hope your 3 day weekend is starting off well! I had a migraine today, but thankfully had this recipe planned that is super easy. I was able to get it in the oven, take some meds and sleep for a couple hours while it cooked. 

We love meat in my family, so when I saw a brewery on a local news station several years ago make this pork shoulder, I jotted down the recipe and have used it ever since. I am not a chef by any means, and don't even particularly enjoy cooking! I can follow a recipe, even a slightly difficult one, but I SO prefer ones like this!

I don't even have a real recipe name for this, but we eat it as pulled pork sandwiches usually. Buy a pork shoulder butt roast (about 5-6 lbs), and your favorite beer (usually about 40-48 oz). The favor and type of beer will make the roast taste different, so experiment. My hubby drinks IPAs, and ones that cost more than I want to cook with, so I usually just grab a 40 oz like in the photo, or a 6-pack of lager/pilsner and use about 4 bottles. You need enough beer to cover, or almost cover the roast, so keep that in mind.

Preheat the oven to 250 and place the rack in the lowest position.

Okay, so the ingredient list is all in the picture (except you will want BBQ sauce too - below)! As I mentioned above, grab a pork shoulder butt and some beer. First step is to add salt & pepper to the roast to taste. I have found you need to add more salt than you think to really impact the flavor. 

Next, heat the pan. Then grab about 1-2 TBSP of your preferred oil (I always use olive oil). Cook the roast a couple minutes per side to hard sear the roast, and lock in the moisture. I do this step in a large pot that is oven safe, so it is a one pot meal.

Once it is browned/seared on each side, turn off the flame and cover the roast with beer. You want enough beer to cover, or nearly cover the entire roast. I usually add a bit of water if the beer wasn't quite large enough.

Cover the pot with foil and a lid. The original brewery cook actually used plastic wrap over the foil since his pan didn't have a lid. I made it like that several times, put the plastic wrap would just kind of melt into a ball and end up on the rack under the pot, so I started just using the lid to press down gently and sort of seal the foil. (below)

That is really the hardest part. Place the whole pot in the preheated oven for 6 hours. 

Now is a great time for a nap!!

When the roast is done cooking, remove from the oven and carefully remove the foil. The steam will be hot! Remove the roast from the beer, and place it in a pan or on a platter to tear it about.

When the pot come out of the oven, the meat will fall apart as you try to get it out. It is SO tender and delicious!

Just use a couple of forks to shred it, or just sort of "mash" it with the tongs, because it will fall apart very easily. I hate fat, so I spend a little too long being picky as I shred. Add as much BBQ sauce as you like (or none at all), any brand is fine. We usually change it up. I don't like much sauce, so I leave the bottle on the table for my husband to make his sandwich more saucey. 😉

We had it on a toasted whole wheat bun with a side of onion rings tonight, and there is always leftovers too. 

Dinner is served! BBQ Pulled Pork Sandwiches for tonight and tomorrow. YUM!

Have a great weekend!

Until Next Time

~Shari