Crock Pot Pulled Pork
Crock Pot Pulled Pork
AuthorJulie
Season 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.
De-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.
Remove 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.
Serve buffet-style with buns or tortillas and if you like, shredded cheese, chopped tomato, lettuce, caramelized onions or creamy cole slaw.
Ingredients
Directions
Season 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.
De-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.
Remove 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.
Serve buffet-style with buns or tortillas and if you like, shredded cheese, chopped tomato, lettuce, caramelized onions or creamy cole slaw.
