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


  • 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)


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.



24 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?

    • 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!

  3. Tessa says:

    YUM this looks GOOD! Does it only work with Pork Butt Roast?

    • 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. Melissa says:

    I made this tonight, it was AMAZING

  5. 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.

  6. 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.

  7. ladonna says:

    This was so nasty tasting. My poor man and I wasted a great cut of meat and looked forward to it all day just to be horribly let down.

    • Karen Goodman says:

      I’m really sorry you didn’t like it. I do know that what beer your choose makes a big difference in flavor and we all have different preferences in what we like. I do appreciate you giving it a try and coming back to share your experience.

  8. Katie says:

    I made this for a Superbowl party and everyone loved it! I added a few more spices, garlic powder, smoked paprika and ground mustard, to the rub… made the house smeel delicious all day and the entire party kept saying how great it was!

  9. Adam says:

    Made this recipe once already for the 4th of July this year, and it was such a hit, everyone requested it again for Labor Day. Used a dark ale the first time, trying it with a barrel-aged stout this time around. Waking up early tomorrow to pop my butt in the crock. Thanks for the recipe!!

  10. melissa says:

    Just found this and it’s in the slow cooker now:) I had to adjust the seasonings with what I have… So for mine I used: garlic powder, onion salt, sweet onion salt, dash of pepper,cumin, chili powder and for the beer we had rolling rock… And I added r garlic on top…. Ohhh I can’t wait!

  11. Becky says:

    Would you recommend Bud Light or a Spiced Harvest Ale?

    • Karen Goodman says:

      The more flavor in the beer, the more flavor in the meat. I would got with the Spiced Ale but have made it with Bud Light myself and it turned out good.

  12. Beth says:

    I just put it in the pot! Hope its as good as it sounds! Have friends coming over for dinner. And since I opened that Bud light….Im having a few!!

  13. Connie says:

    I am trying tomorrow, but with less salt. Have you ever tried using the salt substitutes?

  14. Susie D says:

    5 stars Loved, loved the cooking detailed cooking instructions and the use of beer! The recipe made a lot too. Personally I found the cinnamon disconcerting for BBQ and added BBQ sauce to enough for pulled pork sandwiches after shredding the pork. After thinking about it the meat reminded me of latin flavors. I used the other half of the pork and rolled into flour tortillas to make baked flautas. I thought they were one of the better flautas I’ve made and this will now be my go to recipe for that. (Plus I’ll continue with the crockpot method you’ve shared.) I now happily have shredded pork for sandwiches and a batch of flautas in the freezer. Thank you for sharing the recipe!

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