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Crockpot Recipe: Beer Pulled Pork


Crockpot Recipe: Beer Pulled Pork - Future Expat

I love pulled pork and was excited when I discovered this recipe on Chow.com for crockpot pulled pork. I decided to change up the recipe a bit by using beer instead of chicken stock and ditching the barbecue sauce.

The end result was wonderful. I hope you like it as much as I did.

See my step by step directions, or head to the bottom of this post for a printable recipe card with nutritional information. 

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Crockpot Recipe: Beer Pulled Pork

Ingredients:

  • 1 medium onion, chopped
  • 4 garlic cloves
  • 1 cup beer
  • 1 tablespoon light brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 lb boneless pork butt (no need to adjust the other ingredients as long as your pork is 2-5 lbs)

Directions:

Crockpot Recipe: Beer Pulled Pork - Future Expat

I have an ancient slow cooker. I got it shortly after graduating from college. It may look dated but it works great, so I don’t see any reason to replace it.

Crockpot Recipe: Beer Pulled Pork - Future Expat

Once you assemble all of your ingredients, place the chopped onions and garlic in the bottom of the slow cooker, then add the beer.

Crockpot Recipe: Beer Pulled Pork - Future Expat

I used Bud Light when I tried out this recipe because I don’t really like Bud Light for drinking and had some in the house.  I actually do like Bud Light for cooking. It gives the food a touch of beer flavoring that isn’t so strong it will turn off people who don’t like beer. This can was room temperature because I was going to use the rest for some beer bread…but it shouldn’t matter if the beer is cold for the crockpot recipe.

Crockpot Recipe: Beer Pulled Pork - Future Expat

Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl.

Crockpot Recipe: Beer Pulled Pork - Future Expat

Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.

Crockpot Recipe: Beer Pulled Pork - Future Expat

Crockpot Recipe: Beer Pulled Pork - Future Expat

Crockpot Recipe: Beer Pulled Pork - Future Expat

Crockpot Recipe: Beer Pulled Pork - Future Expat

Be sure to cover both sides and the edges well.

Crockpot Recipe: Beer Pulled Pork - Future Expat

Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a strainer over a medium bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

Crockpot Recipe: Beer Pulled Pork - Future Expat

Crockpot Recipe: Beer Pulled Pork - Future Expat

Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.

Return the shredded meat to the slow cooker and mix to combine. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened.

Taste and season with salt as needed.

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Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Crockpot Recipe: Beer Pulled Pork

From Future Expat | Main Dishes

Crockpot Beer Pulled Pork couldn’t be easier and will be a hit with everyone.

For step by step directions with pictures, visit: http://futureexpat.com/2014/02/crockpot-beer-pulled-pork/

06:10
00:10
06:00

cal Calories 269kcal

High fat Total Fat 20g

High sat-fat Saturated Fat 7g

High chol Cholesterol 68mg

High sodium Sodium 647mg

Low carbs Total Carbohydrate 3g

Serving size 128g Calories from fat 181kcal Fiber 0g Protein 16g Sugar 1g
12 servings

Ingredients

  • 1 medium onion, chopped
  • 4 garlic cloves
  • 1 cup beer
  • 1 tablespoon light brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 lb boneless pork butt (no need to adjust the other ingredients as long as your pork is 2-5 lbs)

Directions

  1. Place the chopped onions and garlic in the bottom of the slow cooker, then add the beer.
  2. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl.
  3. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
  4. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  5. Turn off the slow cooker and remove the pork to a cutting board. Set a strainer over a medium bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  6. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
  7. Return the shredded meat to the slow cooker and mix to combine. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened.
  8. Taste and season with salt as needed.

Tips

  • Use any type of beer you like – cold or room temperature.

 


15 Responses

  1. Christine says:

    Yum! I just have to tell you that I love that you called your blog futureexpat! When you travel, do you ever use your experiences as inspiration for your cooking?
    Christine recently posted…Blue Cheese Babaghanouj, Babaganoush, babaghanoushMy Profile

    • Karen Goodman says:

      I definitely love exploring food when I travel and it sometimes inspires me in my cooking. After I came home from Costa Rica, I tried just about every plantain recipe I could find in hopes of duplicating what I had on the trip.

  2. I love making pulled pork in the crock pot! I usually do BBQ pork but I’m getting a little tired of it. This would be a great one to try!
    Carrie This Home recently posted…Valentine’s Day Activites for Pre-K KidsMy Profile

  3. Tessa says:

    YUM this looks GOOD! Does it only work with Pork Butt Roast?
    Tessa recently posted…Vodka Infused Chocolate Dipped StawberriesMy Profile

    • Karen Goodman says:

      I’ve only made it one time so far, and I used pork butt since that’s what was used in the recipe that inspired me. I’m sure other cuts of pork that typically can shred when cooked slow would work too. If you try it with something else, come back and let me know how it worked out!

    • Shannon says:

      I used a pot roast last night and it tasted AMAZING. I’m not a fan of pork. Try it :)

  4. Hello! I saw your linky on Think Pink Sundays at the Flamingo Toes blog, and thought I’d stop by to say hi! LOVE your blog! This looks so yummy!!

    Gingi at http://www.domesticgeekgirl.com

  5. This looks really great! Thanks for linking up at Share it Sunday! Pinning!!
    Sondra – Sondra Lyn at Home recently posted…Share it Sunday {14}My Profile

  6. Melissa says:

    I made this tonight, it was AMAZING

  7. Linda says:

    Thanks for linking to What’d You Do This Weekend. Hope to see you next week.

    Llinda
    Linda recently posted…Devil’s Food Cake with a Devilishly Delicious Chocolate GanacheMy Profile

  8. jeremey d says:

    It is really good. I made it with a wheat ale and cut back on the cumin and chili powder and added paprika and some liquid smoke. It is very good. Next time I will make it with Sam Adams cherry wheat. See what that does.

  9. My husband loves pulled pork and I think he’d love this recipe! We’ll definitely have to try it this Fall. Stopping by from Share It Sunday.
    Emily @ Two Purple Couches recently posted…Shop Styling at Celebrate by KateMy Profile

  10. pat says:

    I used your recipe for my “take out Thiusday” meal for my 3 daughters and families. They LOVED it. I will save it and use it again. It was easy and very tasty.

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