Pulled pork in malt beer from the slow cooker

Ingredients for 6 servings:

• 2 kg pork shoulder
• 4 class Bottle(s) of malt beer, 0.33 l each
• 600 ml BBQ sauce
• 1 large onion(s)
• 1 serving BBQ rub

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 8 hours; Total time approx. 10 hours

Pulled pork cooked for 8 hours in malt beer and onions

Recipe for the 6.5 L slow cooker. Clean the pork shoulder and pat dry. Rub the pork shoulder with the rub. Slice the onion into rings and place it in the slow cooker. Briefly sear the pork shoulder on all sides in a pan. Place the pork shoulder on top of the onion in the slow cooker. Pour malt beer into the slow cooker over the pork; it should almost cover the pork. Cook in the slow cooker on “High” for 8 hours. After cooking, remove the pork shoulder and onion from the slow cooker and shred them with two forks in a casserole dish, removing any fat. Drain the malt beer from the slow cooker. It will not be used again. Return the pulled pork and onion to the slow cooker to keep warm. Add BBQ sauce to taste (we like “Bulls-Eye Honey BBQ Sauce”). Adjust the amount according to the amount of pulled pork. Then let it simmer on “Low” for 1/2 to 1 hour. Of course, you can also use half of the pulled pork first after shredding it, then freeze the other half for later use. This recipe is also perfect for parties, where everyone can serve it as they please, either in a burger bun, a roll, or on its own with coleslaw, classic coleslaw, or whatever you like.