OH BOY PULLED PORK!Now to be honest, I am a grill and Smoker guy. I am one of those guys with a gas grill, I have three Weber Kettle Grills, a Smoker and even a couple of old ones that I just can't part with in my garage (sorry honey, I'll clean it out one day)... but I digress.
Occasionally I have a need for that unique taste without all the fuss of smoking.
This comes very very close and is very very good (and very very easy).
Meat spices and beer... just that easy.
Trimming the meat is the only challenging part... And even that is optional. I like to trim the fat cap (there will be a layer of about 1/2 an inch or more of fat on the top side of a pork shoulder) before I cook in a slow cooker, You could trim after cooking and before shredding. The cap just pulls off then. But trimming before allows more of the flavors of the beer to absorb into the meat and less fat in the reserve liquid at the end.
Be sure to add the skimmed reserve liquid before serving (think Au Jus for a prime rib). Makes the meat glow, glisten and reinforces that deep rich flavor.
PERFECT for a big gathering, serving as sliders, garnish with a few pickle slices, some cole slaw and a favorite BBQ sauce and you have something special with just a few minutes of hands on work!
As to the beer. Use something with lots of flavor (No Lite Beer please)/ The alcohol does cook out as the meat simmers in the juices. No one will get a buzz from these. The ingredients in the beer are perfect to add layers of flavors into the meat.
I chose my home town brewery, Boulevard Brewing Company and their Boulevard Wheat beer. Hints of Citrus and a sweet bready malt flavoring.
Enjoy indeed!
3 Ingredient Pulled Pork
Ingredients
- 1 (8 Pound) Pork Butt (May be labeled Pork shoulder)
- 6 Ounces Your favorite Beer (I used Boulevard Wheat)
- 1/4 Cup Your Favorite BBQ Spice Rub
- Trim your Pork Butt. Slice off the fat cap from the top of the meat, leaving thin stripes of fat but not too much. Any exposed fat is trimmed to within a small fraction of an inch to the meat.
- Rub the Spice Rub into the meat side of the Butt (side opposite the trimmed fat cap).
- Fill the bottom of a 5-6 quart Slow Cooker with 1 inch worth of Beer.
- Put Butt into the cooker, set on low and cook for about 10-12 hours with cover on... NO PEAKING, releases a lot of heat and changes the cooking time.
- After 10 hours, check internal temperature. The pork is done when measured in several spots at 195 degrees.
- Remove from cooker.
- Skim off the fat from the liquid left in the cooker. Save 1 cup and discard the rest.
- Pull the pork. Using 2 forks, the pork is easily shredded.
- Return the meat to the cooker, mix with the reserved liquid and set the cooker on low.
- Serve on a slider bun with optional Pickles, Cole Slaw and your favorite BBQ sauce and ENJOY!
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Everyone knows about cooking with wine, but BEER has so much more complex flavors. I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food.. Come take a look, sure to have something you might like to try. All recipes have been tested and WORK!
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From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook. Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!
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