Pulled Pork

Chef: Wyatt Brege

Yield: 1.5-2x’s 8 Quarts

Ingredients:

  • 2 ea Pork Butt, large
  • ½ Cup Granulated Onion
  • ½ Cup Granulated Garlic
  • ½ Cup Chili Powder
  • ½ Cup Paprika
  • ½ Cup Kosher Salt
  • ½ Cup Black Pepper
  • 5 ea Bay Leaves
  • 2 Cup Dark Beer

Directions:

  1. Break down the pork butt into 3"x3"x3" cubic pieces

  2. Add the pork butt to the large stock pot, fill with water and add the seasoning

  3. Braise the pork butt on medium heat for 4-4 ½ hours