Ingredients

  • 3 1/2 pounds Roasted & Seared Pork Shoulder
  • 1 Tbsp. vegetable oil
  • 1 1/2 cups homemade or store-bought low-sodium chicken stock
  • 3 Tbsp. tomato paste
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. ground cumin
  • 1 Tbsp. Worcestershire sauce
  • 1 large Spanish onion, diced
  • 1 jalapeño, stemmed, seeded and minced
  • 4 medium cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (12-ounce) bottle beer, such as lager
  • 2 (15-ounce) cans dark kidney beans, drained
  • Kosher salt and freshly ground black pepper
  • Hot sauce, Cholula or your favorite to taste

Details

Product:

Pork Shoulder

Meal Course:

Lunch

Dish Type:

Soup/Salad

Preparation

  1. Heat oil in a large pot over high heat until shimmering. Add pork and cook until browned, about 4 minutes.
  2. Add chicken stock and bring to a boil. Reduce to a simmer, add tomato paste, light brown sugar, cumin, and Worcestershire sauce. Add onion, jalapeño, and garlic. Pour crushed tomatoes on top.
  3. Add ½ bottle of beer, gently stir in kidney beans.
  4. Cover and cook on low until pork falls-apart all the way, about 1 hour.
  5. Shred using forks. Season to taste with salt and pepper. Add hot sauce for additional heat, if desired.
  6. Serve with sour cream, shredded Cheddar cheese, green onion, chopped cilantro, hot sauce or any of your favorite chili fixings.