Dutch Oven Pulled Pork

Ingredients and Weight:

• 1 (6-7 lb) pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 (12 oz) bottle of amber beer
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup Worcestershire sauce
• 2 tsp dried oregano
• 1 tsp smoked paprika
• Salt and black pepper to taste

Preparation Time:

30 minutes

Cooking Time:

8-10 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven or roasting pan over medium heat.
3. Add pork shoulder and brown on all sides.
4. Remove pork from the pan and set aside.
5. Add onion, bell peppers, and garlic to the pan and cook until softened, about 5 minutes.
6. Pour in beer, apple cider vinegar, brown sugar, Worcestershire sauce, oregano, and smoked paprika. Bring to a boil, scraping up any browned bits from the bottom of the pan.
7. Return pork to the pan, pour enough water to cover it by 1 inch, and season with salt and pepper.
8. Cover the pan and place in the oven.
9. Braise for 8-10 hours, or until the meat is tender and falls apart easily.
10. Remove pork from the pan and shred using two forks.
11. Serve pulled pork on sliders, sandwiches, or with mashed potatoes or rice.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 450
• Fat: 20g
• Cholesterol: 100mg
• Sodium: 600mg
• Carbohydrates: 30g
• Protein: 40g

Dish Characteristics:

• Savory, tender, and fall-off-the-bone pulled pork
• Rich and flavorful broth with a hint of sweetness from the brown sugar and beer
• Versatile dish that can be served with various side dishes

User Comments:

• "This pulled pork was so delicious and juicy. It melted in my mouth."
• "The broth was incredible. I used it to make a savory gravy."
• "This is the perfect dish for a special occasion or a casual family dinner."
• "I love that it's easy to make and comes out perfect every time."
• "The smoked paprika adds a wonderful depth of flavor."

Special Precautions and Tips:

• If the pork shoulder is boneless, tie it with kitchen twine to keep it together during braising.
• Don't overcook the pork, or it will become dry.
• If the broth evaporates too much during cooking, add more water as needed.
• Let the pork rest for 15 minutes before shredding to allow the juices to redistribute.
• Serve with your favorite BBQ sauce or apple sauce for an extra kick of flavor.