If you don't have access to a full-on smoker, no worries, this recipe provides a way to create a delicious pulled pork cooked low and slow in your oven. I don't own a slow cooker, but I would expect that you can achieve the same results using that device as well. Set it and forget it.
Use a beer that you enjoy drinking. I used a bottle of Dogfish Head Beer to Drink Music To '17 I like the subtle fruit (kiwi) and floral (hibiscus) notes provided by this particular craft beer in the dish.
Indoor Al Pastor Pulled Pork
This one-pot recipe is an easy way to create a delicious Al Pastor style pulled pork (with it's own sauce) in your kitchen using a dutch oven.
Indoor Al Pastor Pulled Pork
INGREDIENTS
1 Boston Butt - approx. 3 lbs.
1/4 pound bacon - approx. 6 slices
12 ounces beer
10 ounces pineapple juice
2 cups fresh pineapple (cut into 1 inch chunks)
Spice Mix
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon powdered ginger
1 tablespoon ground cinnamon
1 tablespoon kosher salt
1 teaspoon red pepper flake
PREPARATION
Preheat oven to 250F
Whisk together all ingredients to create Spice Mix (use a large non reactive bowl for this - you'll be rolling the pork in the spice mix to coat completely)
Render the bacon slices in the dutch oven on your stove top
Once crispy, remove bacon leave rendered fat in the dutch oven
Coat pork in the spice mix, place in the reserved fat and brown on all sides
Place pineapple chunks on top of the pork and the bacon strips on top of the pineapple and sprinkle any remaining spice mix on top
Add beer and juice to the pot, bring to a boil
Put lid on the dutch oven and place in the oven
Braise for 8 hours
Remove from oven, uncover and using a large fork or tongs shred the pork in the dutch oven thereby incorporating the liquid (sauce)
Serve with tortillas or on potato rolls
INGREDIENTS
1 Boston Butt - approx. 3 lbs.
1/4 pound bacon - approx. 6 slices
12 ounces beer
10 ounces pineapple juice
2 cups fresh pineapple (cut into 1 inch chunks)
Spice Mix
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon powdered ginger
1 tablespoon ground cinnamon
1 tablespoon kosher salt
1 teaspoon red pepper flake
PREPARATION
Preheat oven to 250F
Whisk together all ingredients to create Spice Mix (use a large non reactive bowl for this - you'll be rolling the pork in the spice mix to coat completely)
Render the bacon slices in the dutch oven on your stove top
Once crispy, remove bacon leave rendered fat in the dutch oven
Coat pork in the spice mix, place in the reserved fat and brown on all sides
Place pineapple chunks on top of the pork and the bacon strips on top of the pineapple and sprinkle any remaining spice mix on top
Add beer and juice to the pot, bring to a boil
Put lid on the dutch oven and place in the oven
Braise for 8 hours
Remove from oven, uncover and using a large fork or tongs shred the pork in the dutch oven thereby incorporating the liquid (sauce)
Serve with tortillas or on potato rolls
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