Big V's Slow-Cooker Pulled Pork
Description
Picnic pork roast is marinated overnight with beer, mustard, and honey, then slow cooked until tender for a delicious dinner that's well worth the wait.
Ingredients
•
1 (12 fluid ounce) can or bottle beer
•
1/4 cup mustard, or to taste
•
1/4 cup honey
•
2 tablespoons Worcestershire sauce
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2 tablespoons crushed garlic, or to taste
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1 teaspoon cayenne pepper
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1 teaspoon salt
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3 pounds pork picnic roast
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3/4 cup water
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1 onion, chopped
Directions
1
Mix beer, mustard, honey, Worcestershire sauce, garlic, cayenne pepper, and salt in a bowl until honey is dissolved. Pour a small amount of the beer marinade into a slow cooker; add pork. Pour remaining marinade over pork. Cover and refrigerate overnight, turning pork occasionally.
2
Cook pork on Low in the slow cooker for 8 hours, basting occasionally. Add water if the pork becomes dry. Drop onion around pork and continue to cook until pork is very tender, about 2 hours more.
3
Pull and shred pork with two forks, discarding any pieces of fat. Transfer pork to a serving dish. Skim remaining onion from the slow cooker using a sieve and add to pork.