I've decided to venture into the realm of cooking with beer. I did it recently with some chili (using the recently reviewed Granville Island Lions Winter Ale,) and now I've decided to move on to something where the beer would be a little more noticeable: pulled pork.
Having never done pulled pork before, I consulted the internets on my google machine and found some ideas on how to go about it. This is what I came up with.
- 1 600mL Bottle of Beer (I used Beaus Bogfather for this one, if you use something different, try to keep the bottle around the same size, for reasons explained below.)
- 2 pounds of pork tenderloin
- 1 Bottle of your favorite BBQ sauce (I went with the Guiness BBQ sauce from Bull's Eye to stick with the beer theme AND because my grocery store doesn't have a great selection of sauces.)
- 3 tablespoons of cumin
- 3 tablespoons of garlic salt
- 1 half teaspoon of cinnamon
- Bun type of your choice (I like the Villagio sausage buns personally.)
- Pour half of the bottle of beer in slow cooker (save the other half for something important later on.)
- Trim any hunks of fat from tenderloin.
- Mix cumin, garlic salt and cinnamon in a bowl.
- Use the mix as a rub, thinly covering the pork completely (you may need more than suggested, just try to keep that ratio... anymore cinnamon and it would probably overpower any other flavour.)
- Place tenderloin in slow cooker.
- Cook at a low setting for 6 to 8 hours, flipping pork occasionally, until pork can be easily shredded.
- Drink other half of bottle. (I told you this was an important step.)
- Once pork is ready, strain, shred, and mix in BBQ sauce.
- Serve on bun-type of your choice.
Thanks for reading!
(This is an old post, moved from Reviews to Recipes.)