Beer pulled pork

  • Preparation 30 min
  • Cooking 8 h
  • Servings 6 and +
  • Freezing Absolutely



  • 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



  • 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!