Guinness Onion Butter Pork Shoulder: Easy Crockpot Pulled Pork Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. Pat the pork shoulder dry with paper towels—this helps the seasoning stick and promotes browning. If the roast has a thick fat cap, score it lightly in a crosshatch pattern to help the fat render.

Peel the pearl onions if they are not already peeled; to make this easier, blanch them in boiling water for a minute, then slip off the skins. Measure the stout and have the butter at room temperature so it melts quickly. Set out your serving plates and have the mashed potatoes ready if you plan to serve them.

Instructions

Layer and Go

1. 1Layer the Roast
   Place the 4-pound boneless Boston butt pork shoulder roast in the center of a 6-quart slow cooker insert. Scatter the peeled white pearl onions around the roast, tucking some underneath and along the sides. Pour the bottle of Guinness draught stout over the meat and onions, letting it pool in the bottom of the pot.
   Look for The stout should come about halfway up the roast; the meat will not be fully submerged.
   Tip If the roast is very thick, cut it into two or three large chunks so it cooks evenly.
2. 2Top with Butter
   Unwrap the stick of salted butter and place it directly on top of the roast. It will melt and baste the meat as it cooks. Cover the slow cooker with the lid.
   Look for The butter sits on the meat like a golden cap, ready to melt into the braising liquid.
   Tip No need to stir or flip—the slow cooker does the work.

At the end of this phase, the raw pork sits in the slow cooker surrounded by pearl onions, with the stout pooled around it and the butter perched on top. The scene looks simple but promising: the dark beer contrasts with the pale meat and white onions, and the butter waits to melt. Everything is in place for the long, slow cook.

Slow Braise

3. 3Cook Low and Slow
   Set the slow cooker to low and cook for 8 to 10 hours, until the pork is fork-tender and easily shreds. The internal temperature of the thickest part of the roast should reach at least 145°F (63°C), but for pulled pork, aim for 195°F to 205°F (91°C to 96°C) for the collagen to break down fully. Let it rest for 3 minutes before slicing.
   Look for The meat will be deeply browned and the onions soft and caramelized in the bubbling jus.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking—each peek releases heat and extends cooking time.
4. 4Rest the Meat
   When the pork is fork-tender, turn off the slow cooker. Remove the roast to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute so the meat stays moist when shredded.
   Look for The roast will look dark and glossy, and the onions will be meltingly soft.
   Tip Resist the urge to shred immediately—resting makes a difference.

After hours on low, the kitchen fills with the warm aroma of roasted meat and stout. The pork has darkened and shrunk slightly, the onions have softened, and the liquid is bubbling gently around the edges.

The meat yields easily to a fork, and the jus looks glossy and rich. This is the moment to turn off the heat and let the meat rest.

Shred and Serve

5. 5Shred the Pork
   Using two forks, shred the pork into thick ribbons, discarding any large pieces of fat. Return the shredded meat to the slow cooker with the onions and jus, and toss gently to coat.
   Look for The meat pulls apart into long, tender strands that glisten with buttery jus.
   Tip For chunkier pieces, pull with the grain; for finer shreds, pull against it.
6. 6Serve Over Mashed Potatoes
   Spoon the hot pulled pork and onions over whipped Yukon Gold mashed potatoes on a serving plate. Drizzle with extra pan jus from the slow cooker.
   Look for The jus is golden, buttery, and richly flavored from the stout and pork.
   Tip The mashed potatoes are not part of the slow cooker recipe but make a perfect bed for the pork.

The shredded pork is piled back into the pot, coated in the buttery, malty jus. The onions are scattered throughout, tender and sweet. A spoonful of the jus is thick and silky, with a deep amber color. Served over mashed potatoes, it looks like a comforting, hearty meal that's ready to be devoured.

Common mistakes

The most common mistake is lifting the lid to check on the meat. Every time you do, heat escapes and adds 15 to 20 minutes to the cooking time. Another mistake is using a lean cut like pork loin, which will dry out. Stick with pork shoulder.

Also, do not rush the cooking by setting the slow cooker to high unless you are truly pressed for time—low heat gives the collagen time to melt. Finally, do not skip the resting step; shredding hot meat right away makes it dry.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature in the thickest part reaches at least 145°F (63°C), though for pulled pork you want it higher—around 195°F to 205°F (91°C to 96°C)—so the collagen has fully broken down.

The meat will look dark and glossy, and the onions will be soft and translucent. The jus will have reduced slightly and become rich and buttery. If the meat is still tough, return it to the slow cooker and cook for another hour.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest