20m
PREP TIME
1hr
COOK TIME
271
CALORIES
19
INGREDIENTS
Servings: 12
Ingredients
- Beer Brine
- 2 cups water
- 1/2 fresh lemon
- 3 cloves fresh garlic, smashed
- 2 tablespoons kosher salt
- 1 tablespoon honey
- 2 teaspoons chopped fresh parsley
- 1 teaspoons McCormick® Whole Black Pepper
- 1/2 teaspoon fresh thyme leaves
- 1 McCormick® Bay Leaves
- 2 cans (12 ounces each) Wicked Weed Brewing® Pernicious IPA
- Pulled Pork
- 3 pounds bone-in pork butt (shoulder roast)
- 1/4 cup Stubb's® BBQ Rub
- 1 cup cider vinegar
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon McCormick® Crushed Red Pepper
- 1 1/2 teaspoons kosher salt
- 1 cup Stubb's® Original Barbecue Sauce
- 12 brioche slider rolls, toasted
- 1 cup prepared coleslaw
INSTRUCTIONS
- 1 For the Beer Brine, mix all ingredients except beer in medium saucepan. Bring to boil. Remove from heat; cool completely. Add beer, stirring gently to mix. Place pork shoulder in large (6-quart) container or large stockpot. Pour Beer Brine over top. Cover. Refrigerate 3 to 4 hours.
- 2 Remove pork from brine. Discard brine. Pat pork dry with paper towels. Rub pork all over with Bar-B-Q Rub. Mix cider vinegar, Worcestershire sauce and crushed red pepper in Instant Pot®. Add pork. Close lid and set valve to Seal.
- 3 Set to cook for 55 minutes on HIGH PRESSURE. Once cooking is completed, allow pressure to release naturally with vent closed for 10 minutes. Quick release remaining pressure. Open the lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating directions.)
- 4 Transfer pork to large bowl. Shred using two forks, removing any large chunks of fat and discarding bone. Stir in kosher salt. Set aside. Skim fat from surface of cooking liquid, if desired. Mix 1 cup of the remaining cooking liquid from pot with Bar-B-Q Sauce. To serve, layer pulled pork on slider rolls. Drizzle generously with sauce mixture and top with coleslaw.
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5
Test Kitchen Tips:
•Make this recipe using your smoker instead! Brine and season pork as directed. Prepare your smoker according to manufacturer’s instructions and preheat to 250°F. Place pork on smoker rack and cook until internal temperature reaches 150°F. Remove pork from smoker and wrap in foil. Return to smoker and cook until internal temperature reaches 190°F. Let pork rest 30 minutes before shredding. Mix cider vinegar, Worcestershire sauce, crushed red pepper, kosher salt and Bar-B-Q Sauce and drizzle over pork to serve as directed.
•For some extra bold hoppy flavor, stir in 1/4 cup Wicked Weed Brewing Pernicious IPA when shredding the pork.
•Don't have an Instant Pot? Try it in a slow cooker! Brine and season as directed. Mix cider vinegar, Worcestershire sauce and crushed red pepper in slow cooker. Cover. Cook on HIGH 4 hours or until pork is tender Shred pork. Skim fat from sauce and mix up Bar-B-Q sauce mixture as directed.
