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Pulled Pork Shoulder with Beer

Pulled Pork Shoulder with Beer title

Pulled Pork Shoulder with Beer

Filed under: Dinner

preparation time

00:15 15min

Cooking time

00:210 210min


  • 1 Olymel pork shoulder - 2.2 kg
  • 2 onions, chopped
  • 2 large apples cored and cut into pieces
  • 250 ml strong beer
  • 156 ml (1 can) tomato paste
  • 125 ml (½ cup) apple cider vinegar
  • 125 ml (½ cup) brown sugar
  • 30 ml (2 tbsp.) Dijon mustard
  • 30 ml (2 tbsp.) prepared mustard
  • 15 ml (1 tbsp.) chili powder
  • 15 ml (1 tbsp.) paprika
  • Tabasco or sriracha sauce to taste
  • Salt and pepper to taste


  1. Preheat oven to 180°C (350°F). Place grate in centre of oven.
  2. Place onions and apples in a Dutch oven (or a roasting pan).
  3. Place pork shoulder in the Dutch oven.
  4. In a bowl combine the tomato paste, brown sugar, cider vinegar, beer, chili powder and hot sauce. Pepper generously and add a pinch of salt.
  5. Pour half of the mixture over the pork. With your hands, coat the meat. Turn meat over and pour on remaining mixture.
  6. Cover and roast in the oven for 3 to 3½ hours or until meat can be pulled apart easily with a fork. Let cool. Using two forks, pull the pork. Remove the fat.
  7. Use the pulled pork in your favourite recipes.