Pulled Pork in Malt Beer from Slow Cooker
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 8 hrs |
| Total Time | 10 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pork shoulder
- 4 small Bottle / s malt beer, 0.33 l each
- 600 ml BBQ sauce
- 1 large onion (s)
- 1 port. BBQ rub
Print Recipe
Pin Recipe Instructions
- Recipe for the 6.5 L slow cooker.
- Clean the pork shoulder and pat dry. Rub the pork shoulder with rub.
- Cut the onion into rings and place in the slow cooker. Fry the pork shoulder briefly on all sides in a pan. Place the pork shoulder on the onion in the slow cooker.
- Pour malt beer into the slow cooker over the pork, it should be almost covered. Cook for 8 hours on high in the slow cooker.
- Take the pork shoulder and the onion out of the slow cooker after cooking and tear them in a casserole dish with two forks and remove the fat eyes if necessary.
- Pour off the malt beer from the SlowCooker. It is no longer needed.
- Put the pulled pork and onion back into the slow cooker to keep them warm. Add BBQ sauce to taste (we like the Bulls-Eye Honey BBQ Sauce). The amount must be adjusted to the amount of pulled pork. Then let it steep for 1/2 to 1 hour on Low.
- It is of course also possible to first use half of the pulled pork after plucking, and then freeze the other half so that you can use it later.
- The recipe is also perfect for parties, then everyone can help themselves as they want, either in the burger bun, roll or solo with coleslaw, classic coleslaw or whatever you like with it.
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