Ingredients
- r
- • 2 tablespoons kosher salt r
- • 1 tablespoon chili powder r
- • 1/2 teaspoon ground cinnamon r
- • 4-pound boneless pork butt r
- • 2 tablespoons vegetable oil r
- • 8 garlic cloves, smashed r
- • 2 habanero chiles, sliced r
- • 2 medium yellow onions, thinly sliced r
- • 24 ounces brown ale r
- • 1 tablespoon cider vinegar r
- • 24 2-inch slider rolls r
Directions
rPreheat the oven to 300 degrees. Mix the salt, chili powder, and cinnamon in a small bowl. Coat the pork with 1 tablespoon oil, and the rub all sides with the spice mixture. Let it sit at room temperature for 30 minutes.
rHeat the remaining oil over medium-high heat in a Dutch oven for about 5 minutes. Add the pork and brown on all sides for about 15 minutes. Remove the pork and all but one tablespoon of fat from the pot.
rLower the heat to medium and add the onions, garlic, and chilies. Cook until softened, about 15 minutes, and scrape up the browned bits from the bottom of the pot. Return the pork to the pot and add the beer, bringing it to a boil. Cover, transfer to the oven, and cook for about 3 hours, or until the pork is tender and can be shredded with a fork.
rPlace a large strainer in a bowl and pour the contents of the pot into the strainer, letting the bowl catch the reserved liquid. Put the pork back in the pot and shred it with two forks.
rMeasure out three cups of the reserved liquid. Let the fat cool and refrigerate it over night. Scrape off the solidified fat on the surface and discard. Add the remaining liquid back to the pork, along with the cider vinegar, and then stir to combine.
rPlace 1/4 cup pork on each slider roll and serve.
