I’ve been working on trying to make some dishes in smaller portions. I typically pull out my large 18 or 22 quart roasting pan when I make this dish, but since I was going to be hosting a smaller group, I made a smaller simple crock pot pulled pork. You can use pork butt or pork shoulder. Each work well in this preparation so I just grab what’s on sale. It really is simple; but you need to plan ahead because the key to keeping it tender is to cook it low and slow. With the smaller portion, I usually cook mine anywhere from eight to 16 hours. I like to make it ahead of time and just reheat it prior to the event. Pork is relatively inexpensive so it’s a go to for me as I’m able feed a large group at a value. You can use any dark ale beer, but I used Honey Weiss because it’s what I had on hand. The crock pot keeps the meat warm and the reserved stock keeps it moist. Folks can dish up their own and I offer a couple condiments along side so people can choose their own toppings! I like to serve these on sweet Hawaiian buns and offer a mild creamy horseradish sauce and BBQ sauce. This recipe is perfect for a party setting.
1 (avg. 3 or 4 pound) Pork Butt or Arm Roast, boneless
2 Large Onions, chopped
2 Tablespoons Extra Virgin Olive Oil
12 ounces Beer, I used Honey Weiss, but any will work such as a dark ale
2 Tablespoons Garlic Powder
Salt & Black Pepper, freshly ground to taste
Set the slow cooker to High.
Cut the pork into large chunks and season it with salt, pepper, and garlic powder. For better flavor, brown the pieces over high heat in a bit of oil.
Chop the onions and layer some in the bottom of the crock pot.
Continue to layer the browned pork and onions until the crock pot is filled.
Pour the beer over the pork and onions and place the lid on the slow cooker crock pot. Cook pork on High for an hour or two and then reduce the heat to Low and cook for at least eight hours or overnight.
Stir the meat from time to time and once tender, remove the large chunks of pork (and fat), using a strainer while reserving the juice. Allow the fat to rise using an “Oil Fat Separator” and keep the juices. Shred with two forks. Discard fat and try to reserve visible onion pieces.
After discarding the initial pour of stock including the fat out, pour enough of the juices to completely saturate the pork. If using immediately, return the pork to the slow cooker and keep warm. If using at a later time, allow to cool before placing in an airtight container and refrigerate. Warm thoroughly before serving.
The pork will be tender, moist and delicious! It tastes great on King’s Hawaiian Rolls with Sweet Baby Ray’s BBQ Sauce and Woeber’s Horseradish sauce. Its zesty taste created from freshly ground horseradish blended with special spices into a creamy base is awesome.
The pork also freezes well.