Crock Pot Pulled Pork

Crock Pot Pulled Pork

  , ,

October 9, 2008

This is unbelievably fast. While the pork is browning, hack apart the veg and throw them in the pot. They are only there for flavour for the pork and stock - you're throwing them out anyway - so there is no need to be at all dainty about it. Then set the roast on top, pour over the beer and you're done.


One 2 to 3 lb pork rib roast or shoulder

2 onions, quartered

2 carrots, chopped

2 stalks celery, chopped

1 bottle dark beer

1 cup barbecue sauce (or to taste)

salt and pepper, to taste

buns or flour tortillas


1Season pork roast on all sides with salt and pepper. Over medium-high heat in a heavy skillet, brown roast on all sides. Place onions, carrots and celery into the slow cooker; top with browned roast.

2De-glaze skillet with about 1/4 cup beer, scraping up any bits stuck to pan. Pour liquid and remaining beer over roast in slow cooker. Cover; cook on low for 8 hours.

3Remove roast and set it aside. Strain the liquid into a container, discarding vegetables. Place the roast back into the slow cooker, shred with 2 forks until it is completely pulled apart, discarding any chunks of fat you come across, and pour about 1 cup of the strained broth overtop; put the rest in the fridge to make soup with. Stir in the barbecue sauce. Set the Crock Pot on warm to keep it that way.

4Serve buffet-style with buns or tortillas and if you like, shredded cheese, chopped tomato, lettuce, caramelized onions or creamy cole slaw.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.