Menu Search
Directions for: Pulled Pork Stew


5 lb. boneless pork picnic shoulder

2 cup dark beer

½ cup white vinegar

½ cup dark brown sugar

½ cup BBQ sauce

¼ cup soy sauce

2 Tbsp instant coffee powder

2 Tbsp 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, Pork, Winter, North American, Main, St Patrick's Day