Pulled Pork and Homemade Barbecue Sauce
Calling all gluten-free beer and BBQ lovers! Celiac Kitchen partnered with Green’s Gluten Free Beer to make a summer beer and BBQ pairing series! First up, Dubbel Ale and Smoked Pulled Pork with a homemade barbeque sauce. Recipe and instructions are below to help you get started. Enjoy!
Pulled Pork:
1. The night before put a good thick layer of dry rub on your pork shoulder
we used a 1:1 of salt, pepper, paprika, chili powder, and brown sugar (plus some extra brown sugar).
2. Wrap your dry-rubbed pork shoulder in cling film and place in fridge at least 12 hours (overnight)
3. Set up your smoker and bring to about 250 F (anywhere from 225-275 is OK but will affect how long you smoke).
Add a water bath and your favorite wood chunks, we used apple wood.
4. Place pork shoulder in smoker and prepare to mop or spritz with water about every 90 minutes to help protect your bark
Smoke until internal temp reaches 200 F.
If you stall around 165 F, you may need to wrap in aluminum foil.
Plan on this, taking anywhere from 6-18 hours, depending on your smoker temperature and size of pork shoulder.
5. Let meat rest 1-2 hours, then shred.
BBQ Sauce:
In a pot on the stove, combine:
1.5 cups ketchup
2 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce (make sure it is a gf brand)
1/3-1/2 cup brown sugar depending on preference
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
3 Tablespoons molasses
2 teaspoons mustard
1/8 teaspoon cloves (optional)
1/8 teaspoon berbere (optional)
1/4 cup Dubbel Ale Gluten Free Beer
Combine all ingredients, bring to a boil, and then decrease temperature to a simmer until desired consistency (about 15 minutes)