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Our Favorite Pulled Pork

With our pasture-raised pork, you get incredible, deep flavor unlike any other. That quality shines in classics like pulled pork. Give our recipe a try to make this barbecue favorite without a smoker. Here's what to do: Trim skin and excess fat from a 3-4 lb boneless pork shoulder, leaving about a quarter inch of fat. Divide the pork into 2 pieces if necessary to fit in you Dutch oven. In a small bowl, mix 2 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, and a few dashes of pepper. Rub 1/4 c Dijon mustard over the surface of the pork, then liberally coat all over with the spice mixture. Wrap pork in plastic wrap, then let sit in the fridge for 12 hours or overnight. When ready to cook, preheat the oven to 275 F. Heat 2 tbsp oil in a Dutch oven over medium high heat. Add pork and sear, turning to brown on all sides (be careful not to burn the spices). Pour in 12 oz lager beer and place a lid on top. Transfer pot to oven and let roast for 3 hours, turning once. Remove lid and cook until pork is fork-tender and internal temperature is 200 F, about 1 hour longer. Transfer pork to a cutting board and let rest 20-30 minutes; reserve the leftover juices. Shred the meat with two forks. Return pork to the pot and pour in a little bit of the reserved juices. Season with salt to taste and add a few spoonfuls of barbecue sauce if desired.