Pulled Pork

Recipe acquired from Dinner with Julie.

So easy... cooks while you`re at work :)... unless of course you are retired.

We normally serve this with the Slow Cooker Guinesse Bake Beans.

Unfortunetely, I don`t have pictures of when it was all done!!!

Ingredients

One 2 to 3 lb pork rib roast or shoulder (I use tenderloin)

2 onions, quartered

2 carrots, chopped

2 stalks celery, chopped

1 bottle dark beer

1 cup barbecue sauce (or to taste)

Salt and pepper, to taste

Buns or flour tortillas

The making of...

Season pork roast (or tenderloin) on all sides with salt and pepper. Over medium-high heat in a heavy skillet, brown on all sides. Place onions, carrots and celery into the slow cooker; top with browned roast.

De-glaze skillet with about 1/4 cup beer, scraping up any bits stuck to pan. Pour liquid and remaining beer over roast in slow cooker. Cover, and cook on low for 8 hours.

Remove roast and set it aside. Strain the liquid into a container, discarding vegetables. Place the roast back into the slow cooker, shred with 2 forks until it is completely pulled apart, discarding any chunks of fat you come across, and pour about 1 cup of the strained broth overtop; put the rest in the fridge to make soup with. Stir in the barbecue sauce. Set the Crock Pot on warm to keep it that way.

Serve buffet-style with buns or tortillas and if you like, shredded cheese, chopped tomato, lettuce, caramelized onions or creamy cole slaw.

Compliments to Chef Aline!

Pulled Pork	Pulled Pork