- 1 – 3lb pork shoulder (pork butt, Boston butt)
- 3 tbs maple syrup
- 2 tbs dry mustard
- 1 tsp each – salt, pepper
- 1/2 tsp each – cumin and chili powder
- 1 medium onion, sliced
- 3 carrots, chopped
- 1 bottle Tröegs Hop Back Amber Ale, or another medium bodied beer
Instructions:
- Rinse pork shoulder with water and pat dry with paper towels.
- Drizzle the maple syrup over pork then rub all over surface.
- In a small bowl, combine dry mustard and all the spices. Rub over the meat.
- Place the onion slices and carrot pieces in the bottom of a 5-quart slow cooker. Place pork over the vegetables then pour beer around it.
- Cook on HIGH for 6-7 hours.
- Remove pork from slow cooker, discard the vegetables then tear the meat into chunks using two forks. Serve.
4 Servings.
Notes: Serve pork as a pulled pork sandwich in a bun by combining the meat with some BBQ sauce, use in quesadillas, tacos or enchiladas, in Pulled Pork Stuffed Poblano Peppers or other dishes calling for braised meat.
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