Guinness Pulled Pork

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  1 tbsp Paprika, Smoked
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  2 tsp 2 tsp. salt
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  1 tsp Red pepper flakes
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  0.5 tsp Garlic powder
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  0.5 tsp 1/2 tsp. freshly-cracked black pepper
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  4 lbs Pork Loin
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  1 Yellow Onion(110g)
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  1 Beer, Stout(355g)

Instructions

1. 1In a small bowl, combine the smoked paprika, 2 teaspoons salt, crushed red pepper, garlic powder, and black pepper. Stir until evenly blended.
2. 2Pat the 4 lb pork butt, shoulder, or loin dry, then rub the spice mixture firmly and evenly over all surfaces until fully coated.
3. 3Spread the thinly sliced white onion across the bottom of a large Dutch oven or heavy-bottomed pot to form an even layer.
4. 4Set the seasoned pork on top of the onions. Pour the bottle of Guinness extra-stout around the sides of the meat — not directly over it — until it pools around the base.
5. 5Cover the pot and bring to a simmer over medium heat. Reduce heat to low and cook, covered, for 8–10 hours until the pork shreds easily with a fork and the internal temperature reaches 190–195°F. Check occasionally and adjust heat to maintain a gentle simmer.
6. 6Transfer the pork to a cutting board and let rest for 5 minutes. Shred using two forks, discarding any large pieces of fat. Return the shredded pork to the pot and stir to combine with the cooking liquid and softened onions.
7. 7Divide the pulled pork evenly into meal-prep containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.