3 Ingredient Beer Pulled Pork Food

3 INGREDIENT PULLED PORK

Steps:

• Trim off excess fat, if desired.
• Place roast in slow cooker. Pour in can of root beer.
• Cook, covered, on LOW heat for 6 hours.
• Drain away liquid and shred pork with fork.
• Stir in BBQ sauce. Serve as desired.

PULLED PORK

Steps:

• Preheat the oven to 225 degrees F.
• Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.
• Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.
• Sometime during the marathon cook time, make the sauce. In a small saucepan combine all the ingredients and bring to a boil. Taste it to make sure it is delicious. Remove the chiles. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
• Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.
• Serve the pork on burger buns with a drizzle of vinegar sauce to your liking and top with Broccoli Stem and Carrot Slaw.
• Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.

3 INGREDIENT PULLED PORK BARBEQUE

Steps:

• Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.
• Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.
• Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour 1 bottle barbeque sauce over the pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
• Cook on Low for 1 hour.

BEER-ENHANCED PULLED PORK

Steps:

• Trim excess fat off of pork loin.
• Mix together beer, juice, and rib rub, give time for rub to dissolve.
• Use meat injector and inject marinade all throughout the loin.
• Season outside of loin with rib rub.
• Pour excess marinade in pan and place loin in there.
• Utilize smoker and set temperature to 250 degrees, add wood 3 different times while cooking.
• Meat needs to reach 180-185 degrees, 6-7 hours approximately.
• Let cool and pull meat apart with two forks.
• Different beers could work, but Irish red ales are good for cooking. Avoid IPA's they make food very bitter. Light ales such as Coors will provide only minimal flavoring. Consider ones that blend well with apple flavoring.
• I am sure you could do this in a crockpot, but you would lose out on some of the smoke flavor. You could add a little liquid smoke to provide some of that flavoring.

BEER PULLED PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
• Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
• Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.

INSTANT POT ROOT BEER PULLED PORK SANDWICHES RECIPE

Steps:

• Place pork roast in the bottom of the Instant Pot.
• Pour root beer on top of roast.
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
• When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
• Remove the lid and shred the roast with 2 forks.
• Drain the root beer out of the Instant Pot and place the shredded roast back inside. Stir in the bottle of BBQ sauce.
• Place meat on hamburger buns or rolls and serve.