Treat your family to this hearty dish by Anna Olson of Fresh.


  • 5 lbs boneless pork picnic shoulder

  • 2 cups dark beer

  • 1/2 cup white vinegar

  • 1/2 cup dark brown sugar

  • 1/2 cup BBQ sauce

  • 1/4 cup soy sauce

  • 2 Tbsp instant coffee powder

  • 2 Tbsp chili powder


  • 1.

    Preheat oven to 325 F.

  • 2.

    Place picnic shoulder in a large pot or Dutch oven. Whisk remaining ingredients together and pour over shoulder. Cover and bring to a simmer on the stove. Place, covered, in oven and cook for about 3 hours, basting often and turning meat over after 90 minutes, until meat yields easily when a fork is inserted.

  • 3.

    Lift pork shoulder to a cutting board. Peel away skin from shoulder, scrape away any excess fat and discard. Skim off fat from top of juices in pot. With 2 forks, pull pork into shreds and toss with juices. Reheat on the stove and serve on a bun or over cooked rice.

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