Turn a fresh cut of pork shoulder into Guinness pulled pork sandwiches made in the oven without a slow cooker.

Happy Memorial Day! What a better way to celebrate than with meat? I originally planned to post these Guinness Pulled Pork Sandwiches for the Holiday Recipe Club, but apparently I can’t read a calendar. Although I missed the official link up, I still have an awesome sandwich to share. Pork butt braised in Guinness for a few hours until soft enough to shred. You don’t need a slow cooker either (since I’m one of the few people in the world who doesn’t own one).

You start off by making a dry rub and rubbing the pork butt (technically it’s pork shoulder). Then you cook it with Guinness, onions, and garlic for a few hours or until you can easily shred it with a fork. Since I didn’t want to tie up my oven, I used my trusty multi cooker, which is similar to a slow cooker but cooks at a normal heat. However, you can use your oven and bake the pork in a large pot.

As you can see, there is no sauciness to it. It’s moist enough to eat as is, but you may want to add your favorite BBQ sauce on top. If I would’ve known ahead of time, I would’ve made a Guinness BBQ sauce to accompany it. Although pork works really well, I bet beef would make a good substitute.

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Guinness Pulled Pork Sandwiches

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

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Ingredients

• 2 tablespoons packed brown sugar
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 - 3 pounds boneless pork butt (may be labeled shoulder)
• 1 cup stout beer, such as Guinness
• 3 garlic cloves, smashed
• 1 small onion, chopped
• 8 hamburger buns

Instructions

1. Preheat the oven to 350F.
2. In a small bowl, combine brown sugar, cumin, paprika, salt, and pepper. Rub it on both sides of the pork butt.
3. Place the pork, fat side up, in an oven safe Dutch oven and place on the stove. Add the beer, garlic, and onions. Bring to a boil over medium heat.
4. Turn off the heat, cover with a lid, and transfer to the oven. Bake for 2-3 hours or until the pork is fork tender, basting a few times with the braising liquid. Remove from the heat and let cool slightly. Shred pork with two forks. Serve on hamburger buns.

Source: Adapted from Martha Stewart

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