Monday, April 13, 2015

Guinness Pulled Pork

My rarely-used crock pot may start to get a workout after it was used to make this pork. We just had it last week and I already want it again - it's that good. So good that I had 2 sandwiches at dinner, as did my husband and best friend.

The pork starts with a simple rub - I added a few things to the original recipe to spice it up a bit and also increased the quantities. Then you layer sliced onions in the bottom of the pot, top with the pork and then pour in the Guinness. I think I spent 8 minutes on the prep.

Here is the pork before I poured in the Guinness -

The pork became so tender while cooking that I didn't even need to pull it out to shred it - I just used a fork and my tongs and barely needed to use any effort to make it fall apart.

The three of us all built our sandwiches differently - I put some cole slaw on the bottom of the bun followed by the pork and then some Sweet Baby Ray's original BBQ sauce. My friend kept it simple with just pork and sauce while my husband layered his with cole slaw, pork, and dill pickles.

The leftovers are amazing... make another sandwich or make my favorite, NACHOS!! Enjoy!
Guinness Pulled Pork

  • 1 large white onion, thinly sliced
  • 4 cloves garlic, roughly chopped
  • 1.5 Tbsp paprika
  • 1/2 tsp dried thyme
  • 1 Tbsp kosher salt
  • 1 tsp crushed red pepper
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper or more! 
  • 1 tsp freshly-cracked black pepper
  • 4 pound boneless pork butt, shoulder or loin cut into chunks so it lies flat in the pot
  • 1 (14 oz) can Guinness
  • 2 Tbsp Worcestershire sauce (or soy sauce if you don't have Worcestershire)
  • For serving: rolls, pickles, cole slaw and your favorite BBQ or Hot Sauce 
  • Lay the onions and garlic over the bottom of the pot
  • Mix together all of the spices and then rub generously over the pork.
  • Place the pork over the onions and then pour in the Guinness and Worcestershire
  • Cook on high for 6 hours and then turn to low for 2. Shred and keep warm until ready to serve.
  • Serve with pickles, BBQ or hot sauce and cole slaw.

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