Crockpot Recipe: Beer Pulled Pork
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:
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.
Once you assemble all of your ingredients, place the chopped onions and garlic in the bottom of the slow cooker, then add the beer.
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.
Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl.
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.
Be sure to cover both sides and the edges well.
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.
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.
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