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 -

I used a pork loin sliced into large chunks. It 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.
Guinness Pulled Pork
Slightly adapted from: So Tasty, So Yummy
  • 1 large white onion, thinly sliced
  • 1.5 Tbsp paprika
  • 2 tsp salt
  • 1 tsp crushed red pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 teaspoon 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
  • Lay the onion 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
  • 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 sauce and cole slaw.

Print this post

No comments:

Post a Comment