Beer Braised Pork Shoulder
3 tablespoons brown sugar
1 tsp smoked paprika
1 tsp ground mustard seed
Mix ingredients together.
2 – 3 lbs pork shoulder (also known as the butt), preferably bone-in
Vegetable Oil as needed
1 large carrot, medium dice
1 stalk celery, medium dice
1 small onion, medium dice
2-3 cups beer o’ choice
Generously salt the pork. Once salted, rub it with the spice mixture. Preheat the oven to 250. Sear the pork on all sides in a high-sided cast iron pan on medium high in a couple of tablespoons of vegetable oil.
Remove the pork and add a bit more vegetable oil. Sauté the carrots, onion, and celery until lightly caramelized. Add a cup of the beer and scrape up all the brown bits from the bottom of the pan. Bring to a boil.
Turn off the heat, pour more beer in the pan, until it comes a third to a half of the way up the sides of the pork.
Bake at 250 for 2 1/2 – 3 1/2 hours. I tested it at 2 hours by inserting a fork. It needed about 3 1/2 hours, as I recall. Really depends on the size of your meat. The fork will tell you. It should have no resistance whatsoever, like a well cooked baked potato.
When you take it out, shred it with two forks.
Strain the vegetables out of the sauce. Make a slurry by mixing equal parts cornstarch and water. A couple of tablespoons of each should do it, but add a little a time, stirring it into the sauce on low heat, until it reaches the consistency you like.
I added a little brown sugar, a splash of red wine vinegar and, of course, salt and pepper to my sauce.