Pork Shoulder Crock Pot Beer Recipes

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.

SLOW-COOKED PULLED PORK SHOULDER

Steps:

• Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
• Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
• Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.

SLOW ROASTED PORK SHOULDER WITH BEER AND MUSTARD SAUCE

Steps:

• Set the oven to 325°F. If the pork shoulder has a layer of fat, cut the fat in a diamond crosshatch pattern to help it render. Use your fingers to mix the salt, brown sugar, and pepper in a small bowl, breaking up any clumps of brown sugar, then sprinkle evenly over the pork shoulder, working the seasonings into any natural cuts in the meat.
• Put the pork shoulder in the dutch oven, surround with the vegetables, cover, and put in the preheated oven, and cook for 5 hours, or until the pork is browned and has reached at least 195°F measured in the thickest part. (205°F would be better.) Remove the lid, increase the heat to 475°F, and cook until the roast is well browned on top, about 45 minutes. Remove the pot from the oven and move the pork and vegetables to a platter with a slotted spoon. (The pork will be fall apart tender. It's OK if it breaks into a couple of chunks).
• Discard the fat in the pot. (Use potholders! The pot handles will be blazing hot - they've been in the oven for six hours.) Put the pot on the stovetop over medium heat, add the beer, and bring to a boil, scraping to loosen the browned bits from the bottom and sides of the pot. Simmer the beer until it is almost gone, about 5 minutes. Add the chicken stock and mustard to the pot and simmer until reduced by half, about 10 more minutes. Transfer the sauce to a gravy boat, drizzle a couple of tablespoons of the pan sauce over the pork, and serve, passing the rest of the sauce at the table.

BEER BRAISED PORK ROAST - CROCK POT RECIPE

Steps:

• Combine the brown sugar, paprika, black pepper, seasoned salt and oregano in a small bowl and set aside.
• Cut pork roast into large 3-4 inch chunks and place on a plate
• Rub the dry spice mixture over the pork pieces until well coated.
• Refrigerate from 4-24 hours.
• Combine the onions, carrot, mushrooms, beer, beef broth and garlic in a large slow cooker.
• Turn to high heat.
• Heat the oil in a large, heavy skillet over medium high heat. Sear meat on each side then place in crock pot.
• Stir all of the ingredients and cook 4 hours on high or 8 hours on low.
• When ready to serve, ladle about 3-4 cups of beer broth out of the crock pot into a sauce pan over medium heat and bring to a boil.
• While broth is coming to a boil, mix cornstarch with water.
• Pour into boiling mixture, stirring until thickened into a gravy.
• Serve hot with mashed potatoes and steamed or roasted vegetables.

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.

SLOW COOKER PORK SHOULDER

Steps:

• Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
• Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

CROCK POT PORK SHOULDER

Steps:

• Right when you wake up in the morning, remove the shoulder from the fridge and allow to come up to temp on the counter.
• Blend together your spices-- always include salt, and about 1-1.5 tsps of whatever else you're using. Rinse the shoulder and dry well with paper towels, and then rub in the rub. Allow to rest for 15-30 mins while you get lunches packed and your hair dried.
• You can also now chop up your aromatics (smashed garlic cloves, quartered or smaller onions, carrots in 2" chunks) and put in the bottom of your crock pot. Select your braising liquid/s.
• Get a braising pan or a skillet (cast iron is great for this) hot with some oil (olive has too low of a smoke point; use coconut or sunflower instead.) Sear the outside of the pork shoulder until it is just browned, about 2 minutes per side.
• Transfer the shoulder to the crockpot nestled on top and among the veggies, and then cover only about half way up with a braising liquid. You do not want the pork shoulder to be submerged or even mostly covered, otherwise it'll get tough-- the steam from the liquid will slowly cook the shoulder but not boil it.
• Set your crock pot to low for 6-8 hours, but if you can, check on it occasionally if your crock cooks fast. When it's done, the meat will fall apart and shred easily with a fork and knife. Remove the roast from the juices and shred it with fork and knife, removing any gristle and discarding as you work.
• Strain the juices and try to remove much of the fat that collects on top-- quick popping it into the freezer or pouring it through a fat separator will do it instantly. Pour some of the juices back onto the meat and serve warm, with or without a few tbsp of BBQ sauce. Also freezes really well in zip lock bags for an quick weeknight dinner.
• We served this with a quick homemade Mac n' Cheese: cook 1.5-2 cups of pasta according to directions, reserve a 1/4 cup of the water when draining. Melt 2 tbsp of butter in a pan, and when it foams add in 2 tbsp of flour. Whisk constantly, cooking off bitter taste, for about 2 minutes. Remove from heat and whisk in 1 cup of milk until thickened. Whisk in 1-1.5 cups of grated cheese (cheddar, smoked cheddar, gouda, asiago or a mix.) Put pasta back into cooking pot and add in most of the cheese mixture and the reserved cooking liquid, stir to coat. Season with salt and pepper. Serve alongside pulled pork for a true Southern feast.

CROCK-POT BEER PULLED PORK RECIPE

Steps:

• Add pork roast, beer and chopped onions to a 6 quart or larger slow cooker.
• Cover and cook on LOW for 6 to 8 hours or until pork meat is easily shredded.
• Carefully remove pork roast from slow cooker and place on a rimmed baking sheet (to catch the juices) and shred meat with two forks. Discard any fat or bone.
• Add shredded pork meat back into the slow cooker and add barbecue sauce, stir to combine.
• Recover and continue to cook an additional 2 hours on LOW.
• Serve on your favorite buns or rolls.

CROCKPOT ROOT BEER PULLED PORK + VIDEO

Steps:

• Mix the chili, garlic and onion powders, salt, dry mustard, paprika and ground fennel and celery seeds together with a whisk in a small bowl. Rub the pork shoulder all over and press dry rub into the meat. Set aside.
• Chop an onion and place in the bottom of a slow cooker. Place the dry rubbed pork shoulder on top of the onions and pour 1 bottle of root beer and your favorite BBQ sauce over the pork. Cover and cook on Low for 8 hours.
• Pour 1 bottle of root beer in a small saucepan. Bring to a boil and turn to medium-low and simmer for 15-20 minutes until reduced to about 1/3 cup of syrup.
• Remove cooked pork to a plate, remove any bone and pull the pork (shred). Set aside.
• Pour the onion, root beer and BBQ sauce mixture from slow cooker into the saucepan with the root beer reduction and either use a hand immersion blender or pour it into a blender and purée. Cook and reduce until it is a catsup like consistency and pour over the pulled pork.
• Serve the glazed pulled pork on a roll or bun of choice with coleslaw.