0/5
(0 Votes)
Ingredients
- 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
Preparation
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.
You'll also love
-
Chard and White Bean Stew 0/5 (0 Votes) -
Pork Medallions Alfredo 0/5 (0 Votes)
You'll also love
-
Vegetable Beef Bow Tie Skillet 0/5 (0 Votes) -
Asian Pork Tenderloin 0/5 (0 Votes)