5 pounds boneless pork picnic shoulder

2 cups dark beer

½ cup white vinegar

½ cup dark brown sugar

½ cup BBQ sauce

¼ cup soy sauce

2 tablespoons instant coffee powder

2 tablespoons chili powder


1. Preheat oven to 325 F.

2. Place picnic shoulder in a large pot or Dutch oven. Whisk remaining ingredients together and pour over shoulder.

3. Cover and bring to a simmer on the stove.

4. Place, covered, in oven and cook for about 3 hours, basting often and turning meat over after 90 minutes, until meat yields easily when a fork is inserted.

5. Lift pork shoulder to a cutting board. Peel away skin from shoulder, scrape away any excess fat and discard. Skim off fat from top of juices in pot. With 2 forks, pull pork into shreds and toss with juices.

6. Reheat on the stove and serve on a bun or over cooked rice.

See more: Bake, Main, North American, Pork, Winter

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