Crock Pot Beer Pulled Pork with Maple BBQ Sauce
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Crock Pot Beer Pulled Pork with Maple BBQ Sauce
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Tender and juicy beer pulled pork is tossed with a sweet and tangy homemade maple barbecue sauce!
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Ingredients
FOR THE PULLED PORK
- 1 large yellow onion, thinly sliced
- 4 teaspoons minced fresh garlic (about 4 large cloves)
- 1 (12 ounce) bottle pale ale beer
- 2 tablespoons packed brown sugar
- 2 tablespoons chili powder
- 2 tablespoons kosher salt, plus more as needed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 (6-7 lb.) bone-in Boston Butt or pork shoulder
- Optional, for serving: maple bbq sauce (see recipe below, or use store-bought bbq sauce of choice); sandwich buns; coleslaw; pickles
FOR THE MAPLE BBQ SAUCE
- 1 cup ketchup
- ⅔ cup apple cider vinegar
- ½ cup vegetable oil
- ½ cup pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon chili powder
- ½ teaspoon kosher salt, plus more to taste
- Pinch of cayenne pepper, or more to taste
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Instructions
CROCK POT BEER PULLED PORK
- Place the onion and garlic in the bottom of a large slow cooker. Pour the beer over top.
- In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder. Pat the pork dry with paper towels. Rub the spice mixture all over the pork.
- Place the meat on top of the onions and garlic. Cover and cook for 10-12 hours on LOW or for about 5-6 hours on HIGH. When the pork reaches an internal temperature of 205°F it will be fall-apart tender! Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat. Add juices from the pot to moisten the meat, as desired. Taste and season with additional salt and pepper, if necessary. Toss with bbq sauce or drizzle sauce over top.
MAPLE BBQ SAUCE
- In a small saucepan, whisk together all of the sauce ingredients. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and cook, whisking occasionally, for 10 minutes.
- Let the sauce cool, and then store in an airtight container in the fridge for up to 4 weeks. Spoon over the pulled pork or toss with the shredded meat before serving.
Notes
- You may need to adjust the cooking time, depending on how hot your slow cooker runs (and how big your pork is). The pork will be fall-apart tender when it reaches an internal temperature of 205°F on an instant-read meat thermometer.
- If your pulled pork is tough, it’s probably because you haven’t cooked it long enough. The collagen in the meat is what keeps it tough, so you need to allow plenty of time for those fibers to break down. Just extend the cooking time and make sure that there’s enough liquid to keep the pork moist as it simmers.
- Cooking for a smaller family? This meat freezes really well! I like to package leftovers in individual containers, label them, and stash them in the freezer for later meals. The pulled pork is delicious served on sandwich rolls, but it also works well on salads, in tacos, stuffed in baked potatoes, on top of nachos, in quesadillas, or on pizza! Get creative and enjoy the leftovers in a variety of ways.
- Shred the cooked meat on a rimmed sheet pan to catch any juices.
Nutrition Information
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Serving
1/10 of the pulled pork (not including bbq sauce)
Calories
384kcal
(19%)
Carbohydrates
6g
(2%)
Protein
52g
(104%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
163mg
(54%)
Sodium
1601mg
(67%)
Potassium
998mg
(29%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
576IU
(12%)
Vitamin C
2mg
(2%)
Calcium
55mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1/10 of the pulled pork (not including bbq sauce) | |
| Calories | 384kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 52g | 104% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 1601mg | 67% |
| Potassium | 998mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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