Recipe: Pulled Pork

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.)