Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches

The recipe Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches can be made in about 8 hours and 15 minutes. Watching your figure? This dairy free recipe has 553 calories, 55g of protein, and 19g of fat per serving. For $2.65 per serving, you get a main course that serves 8. It is perfect for Father's Day. 3646 people found this recipe to be scrumptious and satisfying. It is brought to you by Bake Your Day. A mixture of soy sauce, beer, yellow onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a great spoonacular score of 95%. Slow-Cooker Orange-BBQ Pulled Pork Sandwiches, Slow Cooker BBQ Apple Pulled Pork Sandwiches with Carrot Apple Slaw, and Root Beer Pulled Pork Sandwiches in the Pressure Cooker are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 480 minutes

 

Ingredients:

2 cups BBQ sauce + more for serving

12 ounces beer

1 tsp. black pepper

1/2 tsp. cumin

dill pickles

3 cloves garlic, minced

1 tsp. kosher salt

2 tsp. liquid smoke

1-2 Tbs. oil

5 pound bone-in pork butt roast

thinly sliced red onions

sandwich buns

2 shallots, minced

1 Tbs. soy sauce

1/2 yellow onion, chopped

Equipment:

frying pan

slow cooker

baking sheet

ladle

pot

Cooking instruction summary:

Trim the excess fat from the pork roast. Heat the oil in a large skillet over medium-high heat. Sear the roast on one side for 2-3 minutes, and then on the other side for an additional 2 minutes.Place the roast in the crock of a slow cooker. Pour in the beer, soy sauce, liquid smoke, shallots, garlic, onion, salt, pepper and cumin and stir.Cover and cook on low for 8 hours or on high for 6 hours. Remove the roast from the slow cooker and place on a rimmed baking sheet – mine started for fall apart on its own so if that happens, just fish out as much meat as you can. Discard the fatty pieces and the bone and then, using two forks, shred the meat. Ladle two to three ladles of the juice on the meat to keep it moist.Combine the pulled pork with 1 cup of the BBQ sauce and stir to distribute. Add more (about 1 cup) until all of the meat is covered in sauce. Serve with sandwich buns, onions and pickles and extra BBQ sauce.Cassie's Notes:I made the beer pulled pork on a Saturday. That night, we ate pork fajitas; served the pork with tortillas, sautéed bell peppers, guacamole, sour cream, cheese, salsa and chips.The following day, I reheated the pork in a large pot, added the BBQ sauce and we ate the sandwiches...and then still had leftovers for a couple of days. We ate the leftover BBQ pulled pork in quesadillas and on nachos. Next time I'll try pizza!

 

Step by step:


1. Trim the excess fat from the pork roast.

2. Heat the oil in a large skillet over medium-high heat. Sear the roast on one side for 2-3 minutes, and then on the other side for an additional 2 minutes.

3. Place the roast in the crock of a slow cooker.

4. Pour in the beer, soy sauce, liquid smoke, shallots, garlic, onion, salt, pepper and cumin and stir.Cover and cook on low for 8 hours or on high for 6 hours.

5. Remove the roast from the slow cooker and place on a rimmed baking sheet – mine started for fall apart on its own so if that happens, just fish out as much meat as you can. Discard the fatty pieces and the bone and then, using two forks, shred the meat. Ladle two to three ladles of the juice on the meat to keep it moist.

6. Combine the pulled pork with 1 cup of the BBQ sauce and stir to distribute.

7. Add more (about 1 cup) until all of the meat is covered in sauce.

8. Serve with sandwich buns, onions and pickles and extra BBQ sauce.Cassie's Notes:I made the beer pulled pork on a Saturday. That night, we ate pork fajitas; served the pork with tortillas, sautéed bell peppers, guacamole, sour cream, cheese, salsa and chips.The following day, I reheated the pork in a large pot, added the BBQ sauce and we ate the sandwiches...and then still had leftovers for a couple of days. We ate the leftover BBQ pulled pork in quesadillas and on nachos. Next time I'll try pizza!


Nutrition Information:

Quickview
553k Calories
54g Protein
18g Total Fat
35g Carbs
33% Health Score
Limit These
Calories
553k
28%

Fat
18g
29%

  Saturated Fat
5g
37%

Carbohydrates
35g
12%

  Sugar
25g
28%

Cholesterol
170mg
57%

Sodium
1915mg
83%

Alcohol
1g
9%

Get Enough Of These
Protein
54g
110%

Selenium
81µg
117%

Vitamin B1
1mg
109%

Vitamin B6
1mg
81%

Vitamin B2
1mg
69%

Vitamin B3
13mg
67%

Zinc
9mg
65%

Phosphorus
613mg
61%

Vitamin B5
4mg
47%

Vitamin B12
2µg
43%

Potassium
1246mg
36%

Vitamin K
28µg
27%

Iron
4mg
25%

Magnesium
83mg
21%

Copper
0.39mg
19%

Manganese
0.26mg
13%

Vitamin D
1µg
11%

Vitamin E
1mg
11%

Calcium
102mg
10%

Fiber
1g
7%

Vitamin A
282IU
6%

Vitamin C
2mg
3%

Folate
9µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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