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Beer and Cumin Pulled Pork

Lately this blog has been about big, hearty entrees.  Including today.

This weekend is about baking pretty little things.

I’m kind of excited for the switch.

But until then–one last filling, robust recipe.

Beer and Cumin Pulled Pork

  • 1 pork shoulder roast, cleaned (skin and fat removed)
  • salt and pepper
  • 2 t dried cumin
  • 2 t chili powder
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 12- or 16-oz beer

Pork shoulder sometimes come with the skin still on one side.  I like to remove it and a lot of the attached fat before cooking, since pork shoulder is already a fatty meat.  So clean it up, pat it dry, season with salt, and pepper, and sear it on all sides in a few teaspoons of vegetable oil over high heat to add some gorgeous color.

When cooking with a Crock Pot, I like to sear the meat first to keep it from ending up just with that–you know–Crockpotty texture.

Add the roast to a lightly oiled Crock Pot, and add the spices, onion, and garlic.

Then pour a beer over the top!

I’ve always hated beer (though, strangely enough, one of the first times I drank beer was at a Dave Matthews concert, and I liked it well enough then) but any beer connoisseur will tell you that you have to choose a good beer when cooking with it.  Just like wine–if you cook (and therefore concentrate) a beer or wine you don’t like, you’ll hate it even more later.

Set the Crock Pot on low (I did low for eight hours, ’cause I had to go to work), and leave it be!

When it’s done, the pork can be easily shredded with two forks.  I shredded it right into a Tupperware bowl, removed the bones, and strained out the onions and garlic to mix ‘em back in.  I also added a big ladleful of the remaining broth to add a little extra juiciness.  Season with salt and pepper to taste, of course.

This was definitely the best pulled pork I’ve ever made.  I wanted to make a recipe that could stand on its own but didn’t use barbecue sauce, so I wouldn’t be limited in how I could use it.  It was tender, juicy, and kind of had that late-night-beer-and-sandwiches type of satisfaction.

If that makes any sense.

I also froze the remaining broth ’cause I thought it’d be an excellent base for something else.

This pork was amazing with refried beans, cheese, and salsa on top.

The beer taste was there, but not overwhelming.

And the best thing about making a pork shoulder is that it produces enough meat to feed the Duggars on sleepover night.

And for those traditional pulled-pork lovers, feel free to buy some Dinosaur BBQ Sensuous Slathering Sauce and add it in after cooking for a different kind of sandwich.

I’m all set for a weekend full of blogging, cleaning, and wine tasting.  It’s gonna be one of those catch-up weekends where I try to get on top of all the little things I let fall by the wayside while studying for the boards.  What are you doing on this fabulous Saturday morning?

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/11/10/beer-and-cumin-pulled-pork/

4 comments

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  1. Cara

    Dinosaur BBQ sauce from the good ol’ upstate NY days! I miss it even though I gave up meat.

    1. Lauren Zietsman

      On tofu? Or grilled veggies? Don’t give up on the sauce! :)

  2. Florence

    That’s a great idea,it’s a german recipe,no? You can find that sort of recipe in Alsace.It’s yummy in winter.That’s really good with choucroute.Have a nice week-end and big kiss to the most beautiful:Henry!

  3. jamie

    Love this idea for the pork! My Saturday consisted of cleaning my house and watching football. I got most of my to do list completed until the Texas A&M Maggie’s played.

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