Crockpot – Memphis Brewed Pulled Pork
- 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
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!
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