Porter Braised Pork

This is an incredibly easy pulled pork recipe that can be made right in the kitchen, no grill required!

Ingredients

Pork loin is the meat of choice! To prep, slice about 2-ish inches wide.

Combine these ingredients together in a bowl large enough to work with the meat to prep.

Save the full beer for the broth, crack open another if you must during prep.

Now that we have our ingredients, how do we make this Porter Braised Pulled Pork?

Completely coat pork slices in seasoning mixture.
Pour the porter beer into a large pot with the butter and fresh garlic. Warm over medium heat until simmering.
Cook pork evenly on all sides. We don’t want to necessarily cook it all the way yet, since it will be simmering in the juice for another period of time and we don’t want it to become tough. You’ll want to turn the pork pieces with tongs, keeping an eye on even doneness. Cover the pork between turning, and check every few minutes.
Patience is essential to not overcook. I progressively cut the pork into smaller chunks as it continues braising, and continue turning. Photo 7 in the gallery below will give a better idea for size of the slices by the time it is removed from the broth before being shredded.
Once the pork chunks are brown, take it out of the broth and set it on a separate plate. Remove the broth from heat.
Shred the pork using the method of your choice. I use two forks, that’s how I’ve been used to doing it. The pork is BASICALLY done at this point.
Put the pulled pork back into the broth, and bring it back to a simmer. Once it has started bubbling, turn the heat down to low, cover, and cook for an additional 8-10 minutes.
Serve with the meal of your choice!