Crockpot Pulled Pork

Mmm pulled pork. It’s one of the best things to eat of all time. Believe it or not, you can make it at home, indoors and unattended! Now, I’m not trying to compete with classic, slow smoked meat done up with a dry rub… that’s a wonder all it’s own. But if you don’t have a giant backyard pit, you can still create a reasonable fascimile in your own kitchen, using your crockpot and just a couple of ingredients.

3 pound pork shoulder or butt

1 small onion, chopped

1 bottle of beer (whatever you like, but I find that nut brown ale is really good)

Salt and pepper

Barbecue sauce (the link will take you to my own awesome recipe, but you can use your favorite one as well)

Liberally season the pork with salt and pepper. Place the chopped onion on the bottom of the crockpot and place the pork on top. Pour the bottle of beer over the whole thing and set it for either 8 hours on low or 6 hours on high, depending upon when you need it to be done.

When it’s time to serve, let the pork sit on a cutting board until it’s cool enough to handle. Shred the pork with your hands, or two forks. Douse generously with the barbecue sauce and serve on your favorite buns. It’s that easy, and that tasty!

Oh and if you find yourself with leftovers, you can make a very tasty brunch the next day – a “Ned Beatty” (which is served at Sunday brunch at one of our favorite local restaurants, Broadway Cellars). The “Ned Beatty” is a thick slice of jalapeno corn bread topped with pulled pork, a poached egg and hollandaise sauce served with fried breakfast potatoes. At home you can do a fried egg instead of poached if you’re so inclined and leaving the hollandaise off doesn’t diminish the dish at all. Served with a bloody mary, you’ve got a brunch that does some justice to the majestic pig.

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