Beer Injected Pulled Pork

5 from 2 votes

This Beer Injected Pulled Pork recipe needs to be a summer staple. What's better than BBQ and beer? It's juicy, tender and savory.

Prep Time10

Cook Time12

Course: Main Course

Cuisine: American

Keyword: beer infused pulled pork, smoked pork shoulder, bbq food, bbq sandwich, beer bbq sauce, homemade bbq sauce, pulled pork sandwich, miller lite, smoking meat, american bbq., grillin with dad recipes, grilling with dad recipes, summer bbq.

Servings: People

Author: Maciek Zurawski

Ingredients

Pulled Pork Ingredients

8 lbs Bone in pork shoulder
1.5 can Beer
3 tbsp All purpose seasoning

BBQ sauce ingredients

1.5 cups Ketchup
1.5 cups Brown sugar
1/2 cup Honey
1/4 cup Apple cider vinegar
1/4 cup Molasses
1/4 cup Worcestershire sauce
2 tbsp Yellow mustard
1 tbsp All purpose seasoning
1/2 can Beer

Instructions

Remove the pork shoulder from its packaging and pat if dry.
Trim the fat cap if it's too thick, leaving 1/4". Score it in a checkered pattern.
Inject the pork shoulder in multiple areas with 1/2 can of beer.
Coat the entire pork shoulder with an all purpose rub.
Set up the grill for indirect heat at 250 degrees. Place the injected and seasoned pork directly on the grates.
After the first 4 hours on the grill, spritz the pork every hour with beer.
Continue cooking until the internal temperature of the pork reaches 170-175 degrees.
Transfer the pork shoulder from the grill and place it in an aluminum pan or on a large foil sheet. Add 1/2 can of beer.
Wrap the pan tightly with aluminum foil and place it back on the grill. Increase the grill temperature to 275 degrees Fahrenheit.
Continue to cook until the internal temp of the pork shoulder reaches around 200 degrees.
Check for probe tenderness. If it doesn't go in smoothly, place it back on the grill and continue cooking.
Remove the wrapped pork from the grill and let it rest for 1 hour in an oven or insulated cooler.
Remove the bone and shred the meat, mixing it in with all the rendered juices.
In a saucepan add ketchup, yellow mustard, brown sugar, honey, molasses, Dad’s All Purpose rub, Worcestershire sauce, apple cider vinegar and half a can of beer.
Simmer on the store top over low heat until the sauce starts to thicken. Be sure to whisk it every few minutes to ensure nothing burns to the bottom. You want to make sure that all the ingredients are well incorporated together.
Make a sandwich with the pulled pork and beer BBQ sauce and enjoy!

Notes

Try to purchase a bone-in pork shoulder. Helps cook more evenly.
For the first 4 hours, leave the pork should on the grill. Do NOT peek inside. Let the grill do its magic. After that, you should start to check the bark and see it is not drying out.
At this stage of the cook, no more smoke will penetrate the meat. It's OK to finish the cook in the oven.
Tenderness is key. This will help make the pork shreddable. The final temperature on a classic pulled pork can range anywhere from 200 to 205 degrees, so be patient. If the probe is not going into the meat smoothly, it's not done. Keep cooking. This is where a lot of the mistakes are made. Pork is removed too soon and the meat ends up dry and tough.

Nutrition