Guinness Pulled Pork

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  Paprika, Smoked(15g)
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  2 tsp. salt
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  Red pepper flakes(5g)
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  Garlic powder(3g)
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  1/2 tsp. freshly-cracked black pepper
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  Pork Loin(1814g)
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  Yellow Onion
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  Beer, Stout

Instructions

1. 1In a small bowl, combine the smoked paprika, red pepper flakes, and garlic powder until blended.
2. 2Pat the pork loin dry with paper towels, then rub the spice mixture evenly over all surfaces of the meat until fully coated.
3. 3Slice the onion into rings and spread them across the bottom of a large heavy-bottomed pot or Dutch oven.
4. 4Place the seasoned pork on top of the onions, then pour the stout beer around (not over) the meat until it reaches halfway up the sides of the pork.
5. 5Cover the pot and bring to a simmer over medium heat, then reduce heat to medium-low and cook covered for 8–10 hours, stirring occasionally, until the pork shreds easily with a fork and internal temperature reaches 190–195°F.
6. 6Remove the pork from the pot and let cool for 5 minutes, then shred using two forks, discarding any excess fat. Return the shredded pork to the pot and stir to combine with the cooking liquid and onions.
7. 7Divide the pulled pork evenly into 8 airtight containers while hot, then allow to cool to room temperature before sealing and refrigerating.
8. 8Store in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently over medium-low heat with a splash of water or broth until warmed through.