Slow-Cooker Beer Pulled Pork
this the day before, bring it in the crockpot, use one of those lighter plugs, have fresh buns, condiments, and some potato chips. Tailgating doesn't get any better!
The key to pulled pork is slow cooking. As always, there are a lot more detailed, and time consuming recipes that I am sure are yummy. But, you know me, I just want to make it simple, so you will cook it!
If you have never bought a Pork Butt or Shoulder, and are unsure what it is, just ask the meatman to help you. They are always great. Tell them what you are using it for, and they will point you in the right direction. It usually runs around .99 cents a lb.
I like to use beer when I slow cook it. The alcohol cooks out of it, and it gives it a good flavor. But, you can simply use water.
Use your favorite Barbecue sauce! Just make sure you add the sauce after the roast cooks when you shred the meat. Then you can add additional spices also to kick up the flavor. I like to add a little cayenne, garlic powder, or hot sauce to taste.
I would love to hear about some of your favorite tailgating recipes! Go Gators! Go Bucs! Enjoy!
Total Servings 8-10 Total Cost $7.50
4-6lb Pork Butt or Shoulder Roast
1 Can of Beer
1 16oz Bottle of Favorite Barbecue Sauce
Any additional Spices you want
- Dice your onion, place on bottom of crockpot
- Place your roast fat side up into crock pot
- Pour your beer or water over roast
- I like to sprinkle a little garlic powder or spice on top the roast just to help with the cooking smell, this is optional
- Cook on low for 8-10 hours until starts to fall apart
- Remove roast and onions from crockpot
- Discard any fat and bones from roast and liquid from pot
- Shred apart your pork into pieces
- Place pork and onions back into crockpot
- Pour your favorite sauce over roast
- Add any additional spices to taste
- Cook on High for 1 hour or low 2-3 hours
- Serve Warm on fresh rolls