Meal-Prep Pulled Pork Shoulder with Red Chile Sauce
This make-ahead pulled pork recipe is the foundation for a week of effortless dinners. Cooked low and slow in a richly spiced Red Chile Sauce with Mexican beer, this pork shoulder becomes tender, deeply flavorful, and incredibly versatile.
You can use it throughout the week in a variety of ways. Try it tucked into FFG’s Chile Braised Pork Enchiladas, layered on Pulled Pork Nachos, folded into tacos, topped Pulled Pork Tostadas, or piled onto buns for sliders. It’s a batch cooking essential that sets you up for multiple fast, satisfying meals.
I went with a homemade Red Chile Sauce for this recipe, but if you’re pressed for time, a canned adobo sauce will do the trick. Our chile sauce is mild, but you can easily crank up the heat by adding a hot chili or two if you’re feeling bold.
It’s a lifesaver when you have a packed schedule but still want something homemade. This pulled pork easily shreds and pairs with everything from Pulled Pork Tostadas and burritos to midnight Pulled Pork Nachos after a long day.
Main Ingredients:
Pork Shoulder: Pork shoulder, or Boston butt, is the meat of choice for this recipe. It works well in slow cooks and braises. When selecting one for this recipe, pick one that isn’t too fatty.
Red Chile Sauce: This sauce brings the flavor with its combination of dried chiles, garlic, tomato, and spices. Our version is mild, but you can always adjust the heat to your liking.
Mexican Beer: Beer provides the braising liquid for this recipe. I used Mexican beer, but you could substitute any lager, but I would avoid hoppy beers.
Onion and Garlic: These aromatics lay down the base flavors, giving the pork an extra layer of savory goodness that blends perfectly with the Red Chile Sauce. They are great shredded in with the pork.
Meal-Prep Pulled Pork Shoulder with Red Chile Sauce
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minutesThis make-ahead pulled pork recipe is the foundation for a week of effortless dinners.
Keep the screen on while I cook
Ingredients
4 lbs pork shoulder,
cut into six equal piecessalt to taste
pepper to taste
1 onion, sliced
5 cloves garlic, sliced
12 oz mexican beer
2 tbsp oilve oil
1 batch Red Chile Sauce,
about 2 cups *if making in an instant pot,
you will need 1 3/4 cups of sauce
Method
- Traditional Method
- Preheat the Oven to 325°F.
- Prep the Pork: Cut the pork shoulder into about six equal pieces and season them with salt and pepper on all sides.
- Brown the Pork: Place a rondo or pot on medium heat. Add the olive oil and brown the pork on all sides. When you are browning on the last side, cover the pork with the onions and garlic. Cook for another 5 minutes.
- Add the Chili Sauce and Beer: Pour the full batch (about 2 cups) of Red Chile Sauce over the top of the pork and then pour the beer over the chile sauce. Stir well to combine and bring to a simmer.
- Cover and Braise: Cut a piece of parchment paper the size of the pot (you can use the lid as a template to trace it). Cover with the parchment paper directly on the pork. Place the lid on the pot and transfer to the oven.
- Cook in the Oven: Cook in the oven for about 2 hours, checking on it periodically. Cook it to fork tender.
- Shred the Pork: Remove the pork with tongs and shred in a bowl with forks. Save the chile sauce braising liquid and use it with the pork as needed.
- Instant Pot Method
- Prep the Pork: Cut the pork shoulder into about six equal pieces—season all of them with salt and pepper.
- Brown the Pork: Set the Instant Pot to sauté on high. Add the olive oil and work in batches to brown the pork on all sides. Once browned, set aside on a plate.
- Sauté Aromatics: Add the onion and garlic to the pot, sauté for about three minutes, then deglaze with half the beer. Scrape all the seasonings stuck to the bottom.
- Build the Broth: Add the remaining beer and 6 oz of Red Chile Sauce. Stir well, then return the pork to the pot, including any juices from the plate.
- Pressure Cook: Place the lid on the Instant Pot and set to Pressure Cook-High for 1 hour and 10 minutes. Allow the Instant Pot to hold warm for one hour before removing the pork.
- Shred the Pork: Transfer the pork to a mixing bowl using tongs and shred it. Then add 1 cup of Red Chile Sauce to dress the shredded pork.
Field Notes
- RELATED RECIPES: Red Chile Sauce, Pulled Pork Nachos, Pulled Pork Tostadas, Chile Braised Pork Enchiladas
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