Porter & Poblano Pulled Pork

Porter & Poblano Pulled Pork

Sometimes when dreaming up new recipes I realize after the fact that they have alot of aliteration in the title…

Ladies and Gentlemen, I give you…Pork & Periwinkle’s Porter & Poblano Pulled Pork. Silly deliciousness.

Something about braising pork in porter just seemed so right.

3-4 lb pork shoulder or pork butt
24oz {two bottles} Pilsner beer {or stout, amber, or something with a strong, robust flavor}
1 poblano pepper
10 cloves of garlic

1 Tablespoon salt
1 Tablespoon pepper
2 teaspoons paprika
2 Tablespoon brown sugar

Cut the poblano pepper in half and scrape out the seeds. Cut the pepper into small pieces {about 1″ long and 1/2″ thick. Using a pairing knife, make five slits on one side of the pork. in each slot, stuff with a clove of garlic and a piece of poblano. Then flip and repeat for the other side of the pork. Rub the seasonings into the pork on all sides. Place in a dutch oven and pour the porter over the top of the pork. Add the onions and remaining poblano peppers to the pot and place the lid on. Place in an oven set at 275 degrees. Cook for 4 hours, flipping every hour. Let cool slightly and pull the pork…it won’t be difficult…you can just look at it and it almost shreds itself it’s so tender.

Serve on a bed of mashed potatoes, grits, on buns or in tortillas.


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