Beer-Braised Pulled Pork
- Preparation 30 min
- Cooking 8 h
- Servings 6 and +
- Freezing Absolutely
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🍺 Tips & Tricks for Perfect Beer-Braised Pulled Pork
✅ Pick the right cut
A pork shoulder (picnic or Boston butt) is the best choice for a pulled pork recipe — its fat content ensures juicy, tender meat after long, slow cooking.
✅ Sear before you braise
Take a few minutes to brown the meat on all sides before cooking. It makes a world of difference in the flavor of your slow cooker pulled pork recipe or oven-braised version.
✅ Beer matters
A dark beer like Noire de Chambly adds richness and depth, while a lighter or amber beer gives a milder flavor. Choose your favorite and make it your own.
✅ Low and slow
For a pulled pork slow cooker recipe, cook on low for 8 hours or high for 5–6 hours. In the oven, bake covered at 350°F (180°C) for 3–4 hours — both ways work beautifully.
✅ Reduce the sauce
After cooking, reduce the sauce until it thickens and coats a spoon. That sticky, glossy texture is the hallmark of great pulled pork.
✅ Mix it all back together
Once shredded, return the pork to the sauce so every strand soaks up the flavor. Add a touch of smoky BBQ sauce for extra depth.
✅ Store and reuse
Pulled pork keeps for up to 4 days in the fridge or 3 months in the freezer. Perfect for sandwiches, tacos, nachos, or even pasta!
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✅ Pick the right cut
A pork shoulder (picnic or Boston butt) is the best choice for a pulled pork recipe — its fat content ensures juicy, tender meat after long, slow cooking.
✅ Sear before you braise
Take a few minutes to brown the meat on all sides before cooking. It makes a world of difference in the flavor of your slow cooker pulled pork recipe or oven-braised version.
✅ Beer matters
A dark beer like Noire de Chambly adds richness and depth, while a lighter or amber beer gives a milder flavor. Choose your favorite and make it your own.
✅ Low and slow
For a pulled pork slow cooker recipe, cook on low for 8 hours or high for 5–6 hours. In the oven, bake covered at 350°F (180°C) for 3–4 hours — both ways work beautifully.
✅ Mix it all back together
Once shredded, return the pork to the sauce so every strand soaks up the flavor. Add a touch of smoky BBQ sauce for extra depth.
✅ Store and reuse
Pulled pork keeps for up to 4 days in the fridge or 3 months in the freezer. Perfect for sandwiches, tacos, nachos, or even pasta!
Ingredients for the beer-Braised Pulled Pork
- 3 italian tomatoes, diced
- 1 yellow onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 cup Noire de Chambly beer from Unibroue
- 1/2 cup ketchup
- 3 teaspoons Worcestershire sauce
- 1 tablespoon soya sauce
- 1/4 cup white balsamic vinegar
- 1/4 cup maple syrup
- 1 tablespoon molasse
- 1/2 tablespoon sriracha
- 1 tablespoon dry mustard
- 1/2 tablespoon italian spices
- 1 pork picnic shoulder roast with bone (about 1.8 kg/4 lb), skin removed
- Salt and ground pepper
- 6 cheese bread buns
- 1 pack of fresh coleslaw salad mix, without dressing
- 6 swiss cheese slices
- Diana™ smoked sauce
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Preparation
- In a sauce pan at medium heat, cook the tomatoes, garlic and onion for 8 minutes. Season with salt and pepper and stir regularly.
- Deglaze with 1/2 cup of beer and reduce heat. Simmer for 5 minutes and stir regularly. Add the rest of the ingredients, except the pork, and stir well. Then, purée everything together until a nice and smooth texture.
- Put the pork roast in the slow cooker and season generously with salt and pepper on all sides. Pour the sauce on top ( and under as well ) and cook at low heat, covered, for 8 hours.
- Remove meat from cooker and let cool down for about 15 minutes before pulling it apart with a fork. Throw away the chunks of fat as you go.
- Meanwhile, pour the sauce and the rest of the beer in a sauce pan and bring to a boil. Lower heat and simmer until reduced half ( about 15-20 minutes ), or until thick enough to stick to the back of a wooden spoon. Add the meat in the sauce and mix it all together!
- Prepare the buns by slicing them in half. Add a small quantity of Diana™ sauce under the top bun. Put a slice of swiss cheese on the bottom bun and add a good quantity of pulled pork on it. Garnish generously with fresh and crunchy cloeslaw then eat right away!
Absolutely. For a more caramelized finish, cook covered at 350°F (180°C) for 3 to 4 hours.
Dark beer gives a deep, malty flavor. If you prefer something lighter, go with an amber or lager.
It should pull apart easily with a fork. If it’s still firm, cook it another 30–45 minutes.
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