THE Best Pulled Pork Recipe for Buffalo BBQ Lovers with Chiavetta’s & Resurgence Brewing
When backyard BBQ season hits in Buffalo, there are two local staples that always make an appearance: Chiavetta’s BBQ Marinade and Resurgence Citmo IPA. So we figured… why not bring the two together?
This braised pulled pork recipe is low-effort, high-reward; the kind of thing you can prep the night before, throw in the oven on a weekend afternoon, and let the flavors do their thing. It’s juicy, tender, and full of that signature Chiavetta’s tang, with a splash of hoppy brightness thanks to the CITMO IPA.
Whether you’re hosting a backyard gathering, feeding a hungry crew, or just looking for something new to toss on a roll — this one’s a winner.
Try the Recipe
Here’s what you’ll need:
Ingredients
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4 to 5-pound boneless pork shoulder
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1 cup freshly ground garlic
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¼ cup salt
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½ cup sugar
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1 can Citmo IPA from Resurgence Brewing Co.
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Chiavetta’s BBQ Marinade
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(Optional) Chiavetta’s Jonny’s Original BBQ Rib Sauce for serving
Directions
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Mix the garlic, salt, and sugar together in a bowl.
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Rub it all over the pork shoulder until fully coated.
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Cover and refrigerate for at least 8 hours or overnight.
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Let sit at room temp for 30 minutes before cooking.
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Preheat oven to 350°F.
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Place pork in a Dutch oven, roasting pan, or foil pan.
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Pour CITMO IPA over the top until mostly covered.
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Cover and roast for 2 to 2½ hours, or until fork tender.
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Drain some of the liquid, shred with forks or bear claws.
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Mix in Chiavetta’s BBQ Marinade to taste.
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Serve as-is or on your favorite bun. Top with Jonny’s BBQ Sauce if you’re feelin’ saucy.
This post is part of our summer recipe series in partnership with Resurgence Brewing Co. Stay tuned for more Buffalo-inspired bites & brews. Checkout the rest of the series on Youtube
