BEST CUT FOR PULLED PORK RECIPES

Steps:

• Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
• In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
• In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
• Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
• Remove pork from Dutch oven and let rest while you prepare barbecue sauce. 
• Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
• Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
• Serve warm with buns and more barbecue sauce.

Steps:

• Trim pork shoulder of excess fat and cut into 4 large pieces. In a small bowl, combine brown sugar and remaining spices. Rub mixture all over pork.
• Place a trivet in a 6-quart Instant Pot and pour in lager, then add pork. Lock lid and set to Pressure Cook on High for 1 hour.
• Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
• Remove pork and place in a large bowl, reserving pan drippings in the Instant Pot. Shred pork using two forks.
• Remove trivet from Instant Pot and set to Sauté function. Add sauce ingredients to pan drippings and whisk until mixture comes to a boil. Let reduce until thickened, 20 minutes. Add sauce to pork and toss to combine.
• Serve pulled pork on buns with coleslaw and pickles.