Name: Southern-Inspired Pulled Pork
Prep time: 10 minutes
Cook time: 6 hours
Total time: 10 minutes + 6 hours
Yield: 10 to 12
Ingredients: 6 lbs. 3 kg Quebec boneless pork butt; 8 cups 2 L brown ale; 2 cups 500 ml brown sugar; 1 cup 250 ml paprika; 1/2 cup 125 ml ground coriander; 1 cup 250 ml Dijon mustard; 2 cups 500 ml white vinegar; 2 tbsp. 30 ml salt; 3 tbsp. 45 ml pepper; 1/2 tsp. 2.5 ml cayenne pepper; 1/2 bunch thyme; 1/2 bunch rosemary; 2 onions, cubed; 3 cloves garlic, minced

Southern-Inspired Pulled Pork

6 hours Cook time 10 minutes Prep time 10 to 12 servings

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 160 °C (325 °F).
Place pork in a roasting pan. Using a knife, pierce meat ten times.
In a bowl, combine ale, brown sugar, paprika, ground coriander, mustard, vinegar, salt, pepper and cayenne pepper.
Pour mixture over meat and sprinkle with thyme, rosemary, onion and garlic.
Cover with foil and bake for 6 hours.
Let cool. Remove meat from cooking juices. Put juice through a strainer and set aside liquid. Remove any fat and shred meat.
Arrange meat in a bowl and add some cooking juice. If necessary, heat meat while adding cooking juice so meat stays moist and juicy.
Use in a sandwich, burger or another dish of your choosing.

Southern-Inspired Pulled Pork

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