Braised Pulled Pork

Braising is a process that obviously requires time, not only is it a long cooking process but a planning process as well. One Saturday afternoon, around 1:00, juicy tender pulled pork was going to be on the menu for dinner . Surprisingly, I was able to pull a recipe and grocery list together fast enough to get to the store and put the pork in the oven for it be ready just in time for an 8:00 dinner. 

< a movie while the pork was braising!>

After googling recipes for pulled BBQ pork, I finally decided that I would combine a couple recipes and I came up with a braising recipe....a)because I do not have a smoker and  b)it fit in my time frame. 

It turned out much better than I expected, especially since it was my first time cooking anything like this.

Here is the recipe I put together...

Braised Pork Butt

4 to 5 pound pork butt, bone-in

1 tbs brown sugar

2 tsp cumin

1 1/2 tsp paprika

1/2 tsp cayenne pepper

1/2 tbs salt

1tsp pepper

1 tbs olive oil

2 medium yellow onions, peeled & cut into wedges

4 gloves of garlic, peeled

1 7 oz. can diced tomatoes

1/2 can of beer

1 can of tomato juice

1/4 cup Worcestershire

1 bottle of favorite BBQ sauce

Combine the brown sugar,cumin, paprika, cayenne pepper, salt, & pepper. Rub on pork and let sit for 30 minutes.

Heat olive oil in large dutch oven pot or large pasta pot, brown pork on all sides. Remove from pot.

Add onions, garlic, tomatoes, beer, tomato juice, Worcestershire, & BBQ sauce. Bring to a simmer, while scraping bottom to pick up any browned bits.

Return the pork to pot and cook for 3 1/2 to 4 hours in a 325 degrees oven, checking once or twice, until meat is extremely tender and pulls away from bone.

After removing the bone, it is easy to pull the pork using 2 forks (if cooked with fat on, make sure to remove fat before pulling)

After all pork is pulled, pour some of the remaining braising liquid over meat to ensure juiciness and prevent from drying out.