Pulled Pork Braised With Scotch Ale Beer Recipe



Dry Rub:

  • 2 tablespoons sea salt
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 2 teaspoons paprika
  • 2 teaspoons dry mustard powder


  • 3.5 lb Pork butt
  • 1 tablespoon minced garlic
  • ¼ cup olive oil
  • 44 fl ounces Scotch Ale Beer

Cooking Instructions:

  1. Mix all dry rub ingredients together in a medium-sized bowl.
  2. Rinse and pat dry pork. Rub generously with dry rub.
  3. In a dutch oven, heat the olive oil until very hot. Sear all sides of the meat, until evenly browned (roughly 10-15 minutes).
  4. Pour the beer over the meat, add the minced garlic and cover and reduce heat to medium low.
  5. Cook for 2½ – 3 hours, turning the meat over periodically. Cook until meat is tender and falling apart.
  6. Remove meat and let rest on a cutting board for roughly 3-5 minutes. Shred using two forks. Return pork to the braising liquid and allow to simmer for about 5 minutes. Remove the meat from the dutch oven and discard the liquid.
  7. Serve!

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