Beer Pulled Pork 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.

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

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.

ROOT BEER PULLED PORK SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW COOKER PULLED PORK WITH ROOT BEER

Steps:

• Pat pork shoulder dry and place in a slow cooker. Pour root beer over pork.
• Mix together brown sugar, cumin, paprika, salt, pepper, garlic powder, onion powder, and oregano in a small bowl until thoroughly combined. Sprinkle on top of pork and rub lightly until entire surface of pork is coated.
• Cook on Low for 5 hours. Switch to High and cook until meat is tender and can easily be pulled apart with a fork, about 3 hours more. Carefully remove pork and shred with 2 forks. Drizzle some liquid from the slow cooker over pork to moisten.

ROOT BEER PULLED PORK

Steps:

• Place the pork and onion in the slow cooker. Pour the root beer over the Pork, cover and cook on LOW until well cooked and pork shreds easily, usually 8-10 hours.
• Drain well and discard the extra root beer. Stir in the bbq sauce after pulling the pork. cook on low for another 1 hour till the bbq sauce heats through the meat.

SLOW COOKER ROOT BEER PULLED PORK

Steps:

• Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
• Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

BEER BRAISED PULLED PORK

Steps:

• Preheat the oven to 250° F.
• Preheat a large fry pan or Dutch oven on medium heat. Liberally coat the pork butt in coriander, cinnamon and salt all over and then place in the hot pan, fat side down first. This will render some of the fat out of the pork and eliminate the need for oil.
• Sear the roast on all sides so that it is nicely browned all over and then remove and set aside for now.
• Add the shallots and apple and sauté until lightly browned, stirring occasionally.
• Add the ginger and sauté for 1 minutes more, stirring frequently.
• Now add the roast back to the pan, pour in the beer and drizzle the molasses on top of the pork butt.
• Place the roast in the oven and let it go for about 90 minutes per pound or until the meat is falling apart. You should be able to shred the meat easily with a fork.
• Remove the meat from the pan and allow it to cool enough for you to handle. Drain off some of the excess fat that is in the pan with the apples and shallots.
• Bring the pan ingredients to a simmer and add a little more beer or water if needed so that it is a runny consistency. Mash the apples and shallots with a fork so that they start to incorporate with the sauce.
• Add a little more molasses to bring it all together and then set the sauce aside. The sauce should be rich but still loose like a nice gravy.
• Now the pork should be cool enough to handle. Place on a cutting board and pull the meat into chunks. Then following the grain, either with your fingers or a fork start 'pulling' the meat into little strips. Make sure to remove any fat that you see as you go.
• Now add the meat back to the pan with the sauce and heat on medium heat. Your pulled pork is ready to go and your family is going to love you! Use this in a sandwich, on pizza, in burritos or quesadilla's or just serve it on a plate with your favourite veggies and a whole grain.

BEER AND BOURBON PULLED PORK SANDWICHES

Steps:

• Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.
• Blot pork chops dry with paper towels, then rub with paprika mixture.
• Heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Fry pork chops in batches until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker.
• Wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle beer, and a pinch of salt until onion is tender and slightly browned, about 10 minutes. Add liquid smoke. Spread onions over pork.
• Mix barbeque sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over pork.
• Cook pork on Low until very tender, about 8 hours. Shred and divide pork over rolls to make sandwiches.

PULLED PORK

Steps:

• Brine: Mix liquids (beer, water, apple juice, and vinegar) together and bring to a boil. Remove from heat and add remaining brine ingredients. Stir until brown sugar and salt are dissolved. Let stand for 10 minutes. Add ice cubes and allow to melt and cool down brine.
• Put pork into a crock pot and add brine. Ensure that brine completely covers pork. Cover and put in refrigerator for 12 hours or more.
• Cook/Smoke in your smoker for 10-12 hours at 200-240 degrees. Cook until it virtually is falling apart. Let rest until it is cool enough to handle. When done, the internal temperature should be 215 degrees.
• Using a fork, pull the pork apart and place in crock pot with BBQ sauce.
• Cook over low heat for another 1-2 hours. Serve over hamburger buns.

BEER-BASTED PULLED PORK ROAST

Steps:

• Bring first 9 ingredients to a boil in a very large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large Dutch oven, pour half the liquid over the pork. Cover and place the pork in a 300 degree preheated oven. Roast for 4 to 5 hours.
• Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 minute mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 minutes. Discard bay leaves and let cool for about 15 minutes. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce.

ROOT BEER PULLED PORK NACHOS

Steps:

• In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low 8-9 hours, until meat is tender., Remove roast; cool slightly. When cool enough to handle, shred meat with 2 forks. Return to slow cooker; keep warm., To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and optional toppings as desired. Serve immediately.

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.

ROOT BEER PULLED PORK SANDWICH

Steps:

• Place the pork tenderloin or roast in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles.
• Ingredients and Directions
• To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

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.