Description

Tender, flavorful pulled pork braised in dark beer and spices, cooked low and slow in a slow cooker. Perfect for sandwiches, tacos, or served over rice.

Ingredients

Scale

4 to 5 pounds pork shoulder (pork butt), bone-in or boneless
12 ounces dark stout or porter beer (e.g., Guinness)
1 cup low-sodium chicken broth
1 large yellow onion, sliced into thick rings
4 to 5 garlic cloves, smashed
2 tablespoons packed brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 to 2 teaspoons salt
1 teaspoon black pepper, freshly ground
½ teaspoon cayenne pepper (optional)
2 bay leaves
6 to 8 sturdy sandwich buns (brioche or potato rolls)
For serving: coleslaw, pickles, barbecue sauce, or hot sauce (optional)

Instructions

Pat the pork shoulder dry with paper towels.
Mix the dry rub in a small bowl: brown sugar, smoked paprika, garlic powder, onion powder, cumin, oregano, salt, black pepper, and cayenne (if using).
Rub the spice mixture all over the pork, pressing it in. Let sit in the fridge for 30 minutes (or up to overnight) if time allows.
Slice the onion into thick rings (about ½ inch thick). Smash the garlic cloves. Spread onion and garlic evenly across the bottom of the slow cooker.
Place the seasoned pork shoulder on top of the onions and garlic, fat side up.
Pour the beer and chicken broth around the pork (not directly over it). Add the bay leaves.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.
Check for doneness around the 8-hour mark; the pork should be fork-tender.
Remove the pork from the slow cooker and place on a cutting board. Discard bay leaves.
Shred the meat using two forks, removing any large pieces of fat if desired.
Skim fat from the cooking liquid (optional). Reserve about 1 cup of defatted liquid.
Return shredded pork to the slow cooker, pour reserved liquid over it, and toss to coat. Let sit on warm for 10 to 15 minutes.
Toast the buns in a skillet over medium heat, cut side down, until golden.
Pile the pork onto the buns. Add coleslaw, pickles, or extra sauce if desired. Serve immediately.

Notes

Don’t open the lid too often during cooking. Leave about ¼ inch of fat cap on the pork for moisture. Choose a stout or porter for best flavor; avoid IPAs. Season the liquid at the end to avoid oversalting. Let the meat rest 5 minutes before shredding. Toast buns right before serving. Leftovers taste even better the next day.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 sandwich (with bun
Calories: 450500
Sugar: 810
Sodium: 600800
Fat: 1822
Saturated Fat: 68
Carbohydrates: 3540
Fiber: 12
Protein: 3540

Keywords: slow cooker pulled pork, beer braised pork, pulled pork sandwiches, easy pulled pork, slow cooker pork shoulder