Slow Cooker Beer Braised Pulled Pork for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure your pork shoulder is fully thawed if frozen. Remove the meat from the refrigerator about 20 minutes before cooking to take the chill off. Have your slow cooker placed on a stable, heat-resistant surface near an outlet.

Measure your barbecue sauce and beer carefully. Chop the onion into medium-sized pieces so they do not disappear entirely during the long cook, providing a nice texture contrast to the soft, shredded meat. Have your serving buns ready on a platter.

Instructions

Initial assembly

1. 1Prepare the slow cooker
   Place the pork shoulder into the base of the slow cooker. Scatter the chopped onion over and around the meat. Sprinkle the pork seasoning mix evenly over the entire surface of the pork to ensure a well-seasoned result throughout the cooking process.
   Look for The pork is settled at the bottom with onions distributed evenly around the meat.
   Tip Ensure the pork shoulder is fat-side up if you want the rendering fat to baste the meat during the long cook.

The pork should be positioned in the center of the slow cooker with onions and seasoning distributed evenly. The meat should be dry enough for the seasoning to adhere properly.

Ensure the power cord is clear of any heat sources or water, and the slow cooker is placed on a flat, stable surface. Everything is now ready for the addition of the braising liquids, which will begin the tenderization process once the lid is secured and the heat is activated.

Braising and tenderizing

2. 2Braise and cook
   Pour the barbecue sauce and the beer over the seasoned pork. Cover the slow cooker with its lid and set it to cook on low for 8 hours or high for 4 to 5 hours until the meat is fork-tender and reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The liquid should partially submerge the pork, and the aroma of the beer and spices will fill the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first few hours of cooking, as this releases heat and significantly increases total cook time.

During the long braise, the kitchen will fill with the savory aroma of beer and spices. The liquid level should remain stable, and the pork will shrink slightly as the fat renders. If you check the progress, the meat should appear darker and more tender. Ensure the cooker is set to the correct setting, as cooking on high will finish the process faster but may require a closer eye on the liquid levels to ensure the bottom does not scorch.

Shredding and finishing

3. 3Shred and serve
   Once the cooking time is complete, remove the pork to a cutting board. Shred the meat with two forks. Return the shredded meat to the slow cooker to toss with the juices, then serve on warm sesame buns.
   Look for The meat pulls apart effortlessly with minimal resistance when pierced by a fork.
   Tip If the sauce is too thin, remove the meat and simmer the liquid in the slow cooker on high for 15 minutes to reduce.

The final phase is characterized by the meat easily pulling apart into long, tender strands. The braising liquid should have thickened into a glossy, dark sauce that coats the meat. Once the pork is shredded and combined with the sauce, it should look moist and cohesive. Check that no large, un-shredded chunks remain, and verify the temperature is consistent throughout before serving the warm, savory pork on your prepared sesame buns.

Common mistakes

A common mistake is removing the lid too frequently, which allows heat to escape and resets the cooking time, potentially leading to uneven results. Another error is failing to trim excessive fat caps; while some fat is necessary for moisture, a layer thicker than a quarter-inch should be trimmed to prevent the sauce from becoming greasy.

Finally, avoid using a sauce that is too thin or watery, as the pork releases its own juices; if the final result seems soupy, simply drain some liquid before shredding.

How to tell it’s done

The pork is considered done when it reaches an internal temperature of 145°F (63°C), but for ideal pulled texture, you should cook it until it reaches closer to 195°F to 205°F (90°C to 96°C).

At this point, the collagen has fully broken down into gelatin, and the meat will shred with the slightest pressure from a fork. Always let the meat rest for at least 3 minutes before shredding to allow the internal juices to redistribute, which ensures maximum moisture in every bite.

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