Beer Enhanced Pulled Pork Recipes

SLOW COOKER BEER PULLED PORK

Steps:

• Set the slow cooker to High.
• Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
• Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
• Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
• Cook on Medium for 1 hour.

EASY BEER PULLED PORK (SLOW COOKER)

Steps:

• 1. Set up your crock pot and bring the pork to room temperature. Trim any excess fat. 2. Thinly slice the onion and spread over the bottom of the crock pot. 3. Mix the salt, brown sugar, garlic salt, pepper, paprika and oregano and rub all over the pork. Sprinkle any extra seasoning over the onions. 4. Place the seasoned pork on top of the onions in the crock pot and add the beer. Take care not to wash away the seasoning from the top of the meat. 5. Close the lid and cook on low for up to 12 hours or high for up to 6-7 hours. Exact cooking time will vary based on the size/weight of your meat and your brand of slow cooker. 6. When pork is really tender and can be easily shredded with a pair of forks it is done. Let the shredded pork sit in the crock pot for a few minutes on warm to soak up the delicious juices. Serve.

BEER PULLED PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
• Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
• Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.

GINGER BEER PULLED PORK

Steps:

• Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened., Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next seven ingredients., Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with two forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.

BEER-ENHANCED PULLED PORK

Steps:

• Trim excess fat off of pork loin.
• Mix together beer, juice, and rib rub, give time for rub to dissolve.
• Use meat injector and inject marinade all throughout the loin.
• Season outside of loin with rib rub.
• Pour excess marinade in pan and place loin in there.
• Utilize smoker and set temperature to 250 degrees, add wood 3 different times while cooking.
• Meat needs to reach 180-185 degrees, 6-7 hours approximately.
• Let cool and pull meat apart with two forks.
• Different beers could work, but Irish red ales are good for cooking. Avoid IPA's they make food very bitter. Light ales such as Coors will provide only minimal flavoring. Consider ones that blend well with apple flavoring.
• I am sure you could do this in a crockpot, but you would lose out on some of the smoke flavor. You could add a little liquid smoke to provide some of that flavoring.