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Crockpot – Memphis Brewed Pulled Pork

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  • 1 can beer
  • 1/4 cup Worcestershire sauce
  • 1 Tblsp. ground mustard
  • 1 Tblsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/4 cup brown sugar
  • a few sprinkles of red pepper flakes
  • 3 lbs pork shoulder roast
  • 1 medium size yellow onion, diced
  • dash of salt and pepper

*Cole slaw

In a large glass bowl, put the first 7 ingredients and whisk together well.  Add the pork roast, onion, and salt and pepper to the bowl.  Make sure the pork is covered well.  Let this sit for about 10 minutes, turning once or twice.

Put this entire mixture into the crockpot and cook on LOW for about 8 to 9 hours, or a little longer until the meat is absolutely fork tender.  When the pork is totally done, remove it from the pot and set it on a platter or cutting board.  Cut the roast in half, then take two forks and start shredding the pork.  Be sure to pick out any bones or gristle you find.

Put the pulled pork back into the crock pot and let it cook again in the sauce on LOW for an additional 30 minutes to 1 hour.

Serve on good rolls or buns with an assortment of toppings, like yellow mustard, extra barbecue sauce, and hot pepper sauce.

*The “Memphis” part of this recipe means you’ll top your pulled pork sandwich with cole slaw!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

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Comments

3 Responses to “Crockpot – Memphis Brewed Pulled Pork”

  1. Sanda Angold says:
    December 27, 2009 at 5:23 pm

    I miss Memphis, and your post reminded me of some of the reasons why I miss it. I’m planning a vacation there in the spring of next year. I am looking forward to it.

    Reply
  2. Cyndi says:
    June 7, 2010 at 10:25 am

    I’ve lived in Memphis my whole life but I’ve never used beer in pork barbecue. I always use everything mentioned except substitute the beer and sugar for a cup or so of Coke. I also generally throw in some green and red pepper chunks if they’re in season.

    I’ll have to give your beer recipe a shot some time but people sure do love my Memphis barbecue!

    Reply
  3. Rhea Palmer says:
    July 28, 2010 at 9:37 am

    I never knew cole slaw added to the top was just a Memphis thing. I need to get out more! lol

    Reply

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