Beer-Braised Pulled Pork

Name: Beer-Braised Pulled Pork
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: Québécoise
Ingredients: A good pour of olive oil, about 2 to 3 tablespoons (30 to 45 ml), plus more as needed; 1 bone-in pork picnic shoulder roast (about 4 lb/1.8 kg), skin removed; Salt and ground pepper; 3 Italian tomatoes, diced; 1 Spanish onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 cup (250 ml) dark beer, stout or porter, or any other dark beer you like; 1/2 cup (125 ml) ketchup; 3 teaspoons (15 ml) Worcestershire sauce; 1 tablespoon (15 ml) soya sauce; 1/4 cup (60 ml) white balsamic vinegar; 1/4 cup (60 ml) maple syrup; 1 tablespoon (15 ml) molasses; 1/2 teaspoon (2.5 ml) sriracha; 1 teaspoon (5 ml) dry mustard; 1/2 teaspoon (2.5 ml) Italian spices; 6 cheese bread buns; 6 Swiss cheese slices; 1 pack of fresh coleslaw mix, without dressing; Smoked Diana sauce, or any smoky barbecue sauce

Preparation 30 min
Cooking 3 h 30
Servings 6
Freezing Absolutely

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Ingredients for the beer-braised pulled pork

A good pour of olive oil, about 2 to 3 tablespoons (30 to 45 ml), plus more as needed
1 bone-in pork picnic shoulder roast (about 4 lb/1.8 kg), skin removed
Salt and ground pepper
3 Italian tomatoes, diced
1 Spanish onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup (250 ml) dark beer, stout or porter, or any other dark beer you like
1/2 cup (125 ml) ketchup
3 teaspoons (15 ml) Worcestershire sauce
1 tablespoon (15 ml) soya sauce
1/4 cup (60 ml) white balsamic vinegar
1/4 cup (60 ml) maple syrup
1 tablespoon (15 ml) molasses
1/2 teaspoon (2.5 ml) sriracha
1 teaspoon (5 ml) dry mustard
1/2 teaspoon (2.5 ml) Italian spices
6 cheese bread buns
6 Swiss cheese slices
1 pack of fresh coleslaw mix, without dressing
Smoked Diana sauce, or any smoky barbecue sauce

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Preparation

Preheat the oven to 350°F (180°C). Cut the pork shoulder into big chunks, working the meat off the bone. Keep the bone, it goes into the pot too. Season generously with salt and pepper.
In an enameled cast-iron Dutch oven over medium-high heat, warm a good pour of olive oil. Sear the pork chunks for 10 to 12 minutes total, turning them, until browned all over. Add more oil as needed. Remove the meat and the bone, then set aside.
In the same pot at medium heat, cook the tomatoes, garlic and onion for 8 minutes. Season with salt and pepper and stir regularly.
Deglaze with 1/2 cup (125 ml) of beer and reduce heat. Simmer for 5 minutes and stir regularly. Add the rest of the ingredients (except the pork, the buns, the cheese, the coleslaw and the Diana sauce) and stir well. Then purée everything with an immersion blender or a food processor until smooth.
Return the pork chunks and the bone to the pot, coat them well with sauce and cover. Bake for 3 hours to 3 hours 30, or until the meat pulls apart with a fork without any fight.
Remove the meat and let it cool down for about 15 minutes before pulling it apart with a fork. Take out the bone and throw away the chunks of fat as you go.
Meanwhile, pour the sauce from the bottom of the pot and the rest of the beer into a sauce pan and bring to a boil. Lower heat and simmer until reduced by half (about 15 to 20 minutes), or until thick enough to stick to the back of a wooden spoon. Add the meat to the sauce and mix it all together!
Prepare the buns by slicing them in half. Add a small quantity of smoked Diana sauce under the top bun. Put a slice of Swiss cheese on the bottom bun and add a good quantity of pulled pork on it. Garnish generously with fresh and crunchy coleslaw then eat right away!