Crock Pot Beer Pulled Pork

Tender, juicy Crock Pot beer pulled pork is slow cooked with a homemade BBQ rub and beer for an easy dinner that's perfect for sandwiches, tacos, nachos, and meal prep!

Course Dinner

Cuisine American, Southern

Keyword beer pulled pork, crock pot beer pulled pork, crock pot pulled pork, homemade bbq sauce, maple bbq sauce, pulled pork with beer, Slow Cooker Pulled Pork

Prep Time 10

Cook Time 12

Total Time 12 10

Servings people

Calories 384kcal

Author Blair Lonergan

Ingredients

FOR THE PULLED PORK

1 large yellow onion, thinly sliced
4 teaspoons minced fresh garlic (about 4 large cloves)
1 (12 ounce) bottle pale ale beer
2 tablespoons packed brown sugar
2 tablespoons chili powder
2 tablespoons kosher salt, plus more as needed
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (6-7 lb.) bone-in Boston Butt or pork shoulder
Optional, for serving: maple bbq sauce (see recipe below, or use store-bought bbq sauce of choice); sandwich buns; coleslaw; pickles

FOR THE MAPLE BBQ SAUCE

1 cup ketchup
⅔ cup apple cider vinegar
½ cup vegetable oil
½ cup pure maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon chili powder
½ teaspoon kosher salt, plus more to taste
Pinch of cayenne pepper, or more to taste

Instructions

CROCK POT BEER PULLED PORK

Place the onion and garlic in the bottom of a large slow cooker. Pour the beer over top.
In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder.
Pat the pork dry with paper towels. Rub the spice mixture all over the pork.
Place the meat on top of the onions and garlic.
Cover and cook for 10-12 hours on LOW or for about 5-6 hours on HIGH. When the pork reaches an internal temperature of 205°F it will be fall-apart tender! Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat. Add juices from the pot to moisten the meat, as desired. Taste and season with additional salt and pepper, if necessary. Toss with bbq sauce or drizzle sauce over top.

MAPLE BBQ SAUCE

In a small saucepan, whisk together all of the sauce ingredients. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and cook, whisking occasionally, for 10 minutes.
Let the sauce cool, and then store in an airtight container in the fridge for up to 4 weeks.
Spoon over the pulled pork or toss with the shredded meat before serving.

Notes

Pork shoulder/Boston butt is best.
Bone-in gives the most flavor, but boneless works fine too!
Cook until about 205°F.
Save the cooking juices to stir into and moisten the pork after shredding the meat.
Homemade or bottled BBQ sauce is fine.
Beer substitutes: broth, cider, root beer, Dr Pepper, Coke.
Freeze up to 3 months.
Great for sandwiches, tacos, nachos, quesadillas, stuffed baked potatoes, and pizza.

Nutrition