How to Make It: Step-by-Step
This is a true "dump-and-go" slow cooker recipe. There is absolutely no need to sear the meat beforehand or pre-chop any vegetables.
1- Place and Nest {Fill the Pot}
Place your 3 to 4-pound boneless pork shoulder directly into the bottom of your slow cooker. If the cut is exceptionally large or has a thick fat cap, you can trim the excess fat slightly, though leaving some on adds incredible flavor and moisture.
Pour 1 bottle or can (12 ounces) of your chosen beer directly around the sides of the pork. Next, pour 1 cup of your favorite barbecue sauce (or sprinkle one packet of dry onion soup mix) evenly over the top of the meat.
Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours (or on HIGH for 4 to 5 hours). The pork is ready when it registers an internal temperature of at least 145°F for slicing, or closer to 200°F if you want it to completely fall apart at the touch of a fork.
Transfer the pork to a large cutting board or a shallow bowl. Use two forks to shred the meat into bite-sized pieces. Ladle a few generous spoonfuls of the rich, beer-infused juices left at the bottom of the slow cooker directly back over the shredded meat to keep it incredibly moist.
Endless Ways to Serve
The beauty of this minimalist beer-braised pork is its ultimate versatility. Pile it high onto toasted brioche buns for effortless pulled pork sandwiches, spoon it into warm flour tortillas for quick street tacos, or serve it simply over a bed of garlic mashed potatoes to soak up every drop of the savory braising liquid.
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