Beer Braised Pulled PorkRecipe by Chef Michael Williams

Directions

1.  Preheat the oven to 250° F.
2.  Preheat a large fry pan or Dutch oven on medium heat. Liberally coat the pork butt in coriander, cinnamon and salt all over and then place in the hot pan, fat side down first. This will render some of the fat out of the pork and eliminate the need for oil.
3.  Sear the roast on all sides so that it is nicely browned all over and then remove and set aside for now.
4.  Add the shallots and apple and sauté until lightly browned, stirring occasionally.
5.  Add the ginger and sauté for 1 minutes more, stirring frequently.
6.  Now add the roast back to the pan, pour in the beer and drizzle the molasses on top of the pork butt.
7.  Place the roast in the oven and let it go for about 90 minutes per pound or until the meat is falling apart. You should be able to shred the meat easily with a fork.
8.  Remove the meat from the pan and allow it to cool enough for you to handle. Drain off some of the excess fat that is in the pan with the apples and shallots.
9.  Bring the pan ingredients to a simmer and add a little more beer or water if needed so that it is a runny consistency. Mash the apples and shallots with a fork so that they start to incorporate with the sauce.
10.  Add a little more molasses to bring it all together and then set the sauce aside. The sauce should be rich but still loose like a nice gravy.
11.  Now the pork should be cool enough to handle. Place on a cutting board and pull the meat into chunks. Then following the grain, either with your fingers or a fork start ‘pulling’ the meat into little strips. Make sure to remove any fat that you see as you go.
12.  Now add the meat back to the pan with the sauce and heat on medium heat. Your pulled pork is ready to go and your family is going to love you! Use this in a sandwich, on pizza, in burritos or quesadilla’s or just serve it on a plate with your favourite veggies and a whole grain.