COOK IT.
Fire up your Louisiana Grills pellet grill and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Season pork shoulder with Pulled Pork Rub, then place directly on the grill grate. Smoke for 1 ½ hours.
Place a Dutch oven or deep cast iron skillet on the grill. Heat olive oil, then add onion and carrot, and sauté for 3 minutes, until onions are translucent, then add in garlic, and sauté until fragrant. Stir in tomato paste and cook for 2 minutes, then deglaze with beer being sure to scrape up any brown bits from the bottom of the skillet.
Whisk in flour and mustard powder, until incorporated, with no lumps. Cook for 3 minutes, until the sauce begins to thicken. Add stone ground mustard, vinegar, chicken stock, Worcestershire sauce, thyme sprigs, and bay leaf.
Place pork in the Dutch oven or skillet, then cover with a lid, or foil. Increase temperature to 325°F, and braise for 3 hours, until pork is tender. Remove the pork from the skillet, and set aside to rest on a cutting board.
Pull pork into thick pieces, serve in a shallow bowl, then spoon sauce around. Serve warm.
Dutch Oven
Whisk
Serve as a sandwich, over nachos, or over a plate of mashed potatoes.
Flexible Dieting