- Yield: 4 to 6 Servings
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 (3- to 4-pound) pork shoulder
- 3 tablespoons vegetable oil
- 1 bottle lager beer (avoid using a hoppy beer like an IPA)
- All-purpose flour as needed
- 2 teaspoons cider vinegar
- ¼ cup chopped fresh cilantro
How to Make It
- Pour all the spice rub ingredients into a 1-gallon zip-top plastic bag, seal, and shake. Dry the pork shoulder with a paper towel, and place it in the bag. Rub the dry ingredients into the meat until they are nearly all adhered to the meat and all of the surfaces of the meat are covered. Squeeze the air out of the bag, seal, and refrigerate for 24 hours.
- Preheat the oven to 225°. Heat the oil in a Lodge 7-quart cast iron Dutch oven over medium-high heat until it sizzles. Brown all sides and edges of the pork shoulder. Pour in enough beer to cover the bottom of the pot—about 3/8 inch deep—no more! Bring the beer to a boil. Cover the pot, and place in the oven. Cook until the meat shreds easily with a fork, 3 to 4 hours.
- Remove the meat from the pot, and wrap in aluminum foil. Pour the liquid from the pot into a heatproof measuring cup. Measure 1 tablespoon flour per cup of liquid, and place in the Dutch oven. Over low heat, add the braising liquid very slowly to the pot, whisking thoroughly to eliminate lumps, until all the liquid is added and the gravy is smooth. Turn the heat to high, and bring the gravy to a boil to thicken. Remove from the heat. Whisk in the vinegar and cilantro.
- Shred the meat using two forks, and discard any fatty pieces. Mix the shredded meat with the sauce in the pot, and serve.