A great dish to serve a crowd! We used a mandoline for the apples and onions to create thin, ribbony slices… an update to the traditional slaw. The flavours of the pork really shine when unencumbered by the heavy barbecue sauce that is typical in pulled pork.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 1 (5-pound) boneless pork butt (shoulder)
  • 1/4 cup grainy Dijon mustard
  • 6 cloves garlic, minced
  • 2 tablespoons coarse salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground coriander
  • 2 (16-ounce) cans pale ale
  • 1/2 cup apple cider vinegar
  • 1 cup ketchup
  • 1/2 cup brown sugar

Pickled apples and onions

  • 1 cup rice vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 teaspoon coarse salt
  • 2 Gala apples, thinly sliced
  • 1 yellow onion, thinly sliced


For pickled apples and onions, in small pot over medium heat, bring vinegar, water, sugar and salt to boil. Place sliced apples in a small jar, place onions in another small jar. Pour hot pickling liquid over both to cover. Allow to cool to room temperature, then refrigerate for two days.

Rub the pork butt all over with mustard and garlic. Combine the salt, pepper, chili powder and coriander and coat the pork. Wrap with plastic and refrigerate overnight.

Preheat oven to 450°F. Place pork in shallow roasting pan. Cook for 1 hour, turning the pan halfway through, until the pork is browned all over. Lower heat to 300°F. Pour the beer, vinegar, ketchup and brown sugar into the roasting pan and cover tightly with heavy-duty foil. Cook for 3 hours. Remove the pork from the pan, place over medium-high heat and reduce the sauce by half, until slightly thickened. Shred the pork and mix with the sauce to serve. Serve with pickled apples and onions.