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Braised Pork Shoulder


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  • 1 (4-5 pound)pork shoulder-bone in
  • 2 tablespoons chopped garlic
  • 3 tablespoons diced jalapenos
  • 2 teaspoons mustard seeds ground
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 3 tablespoons olive oil
  • 2 tsp dried thyme
  • 1 large bottle of Chimay beer



Step 1

Heat oven to 325. Mix all ingredients together, except Chimay and rub all over pork shoulder.

Wrap shoulder in plastic wrap and let sit in refrigerator at least 1 hour or overnight. Place in a large dutch oven and brown all sides. Turn with fat side up and pour Chimay in with the pork.

Cover and place in oven and cook 3-5 hours. Remove and cool. Shred with forks.

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