Origins IPA Pulled Pork

Jake's note

"This is a beer-forward pulled pork built to showcase Black Raven Brewing's Origins IPA as part of the braising liquid. It shines for weekend cookouts, game days, or any time you want reliably tender, flavorful pork with a subtle beer character."

Instructions

1. 1

   Make and apply the dry rub

   Combine kosher salt, packed brown sugar, smoked paprika, and black pepper in a small bowl. Pat the pork shoulder dry, then rub the mixture evenly all over the meat; cover and refrigerate at least 30 minutes (or up to overnight) so the flavors penetrate.

   For this step

   • 4 lbPork shoulder (Boston butt), well-marbled
   • 2 tspKosher salt
   • 1/4 cupPacked brown sugar
   • 1 tbspSmoked paprika
   • 1 tspFreshly ground black pepper
   
2. 2

   Sear the pork and build the braising base

   Preheat the oven to 300°F (150°C). Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the pork 3–4 minutes per side until a deep crust forms; transfer to a plate. Add the sliced onion to the pot and cook 4–5 minutes until softened, then pour in Origins IPA and apple cider vinegar, scraping up browned bits; return the pork to the pot, fat side up, and bring the liquid to a gentle simmer.

   For this step

   • 2 tbspVegetable oil (for searing)
   • 1 largeYellow onion, thickly sliced
   • 12 fl ozOrigins IPA (Black Raven Brewing)
   • 1/4 cupApple cider vinegar
   
3. 3

   Braise until fork-tender

   Cover the Dutch oven and braise in the preheated oven for 3½–4 hours, or until the pork is easily pierced with a fork and shreds without resistance (internal temperature will generally be 195–205°F / 90–96°C when perfectly tender). Check once halfway and spoon some braising liquid over the meat if the top looks dry.
   
4. 4

   Rest and shred the pork

   Carefully transfer the pork to a cutting board and tent loosely with foil for 15–20 minutes to let juices redistribute; reserve the braising liquid. Use two forks to shred the meat, discarding any large pieces of excess fat or bone as you go.
5. 5

   Reduce the braising liquid and combine

   Skim fat from the reserved braising liquid and bring the liquid to a boil in a saucepan, reducing it 8–12 minutes until slightly thickened. Stir in the optional barbecue sauce if using, then return the shredded pork to the pot and toss to coat thoroughly in the reduced glaze.

   For this step

   • 1/2 cupYour favorite barbecue sauce (for finishing, optional)
   
6. 6

   Optional smoker finish and serve

   For a smoky finish, spread the sauced pulled pork in a shallow pan and place on a smoker at 225°F (107°C) for 20–30 minutes to set a light bark; alternatively broil briefly to caramelize. Serve on buns or plated with coleslaw and pickles—this recipe makes about 6 hearty servings.
   

1. Combine kosher salt, packed brown sugar, smoked paprika, and black pepper in a small bowl. Pat the pork shoulder dry, then rub the mixture evenly all over the meat; cover and refrigerate at least 30 minutes (or up to overnight) so the flavors penetrate.
2. Preheat the oven to 300°F (150°C). Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the pork 3–4 minutes per side until a deep crust forms; transfer to a plate. Add the sliced onion to the pot and cook 4–5 minutes until softened, then pour in Origins IPA and apple cider vinegar, scraping up browned bits; return the pork to the pot, fat side up, and bring the liquid to a gentle simmer.
3. Cover the Dutch oven and braise in the preheated oven for 3½–4 hours, or until the pork is easily pierced with a fork and shreds without resistance (internal temperature will generally be 195–205°F / 90–96°C when perfectly tender). Check once halfway and spoon some braising liquid over the meat if the top looks dry.
4. Carefully transfer the pork to a cutting board and tent loosely with foil for 15–20 minutes to let juices redistribute; reserve the braising liquid. Use two forks to shred the meat, discarding any large pieces of excess fat or bone as you go.
5. Skim fat from the reserved braising liquid and bring the liquid to a boil in a saucepan, reducing it 8–12 minutes until slightly thickened. Stir in the optional barbecue sauce if using, then return the shredded pork to the pot and toss to coat thoroughly in the reduced glaze.
6. For a smoky finish, spread the sauced pulled pork in a shallow pan and place on a smoker at 225°F (107°C) for 20–30 minutes to set a light bark; alternatively broil briefly to caramelize. Serve on buns or plated with coleslaw and pickles—this recipe makes about 6 hearty servings.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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