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BBQ Pulled Pork (Slowcooker) TWO - 2 to 3 lb. pork rib roasts 2 onions, quartered 2 carrots, chopped 2 stalks celery, chopped 1 bottle (340 ml) dark beer, divided 3 cups barbecue sauce Salt and pepper, to taste Buns or flour tortillas 1. Season pork roast on all sides with salt and pepper. Over medium-high heat in a non-stick skillet, brown roast on all sides. Place onions, carrots and celery into Crock Pot™ stoneware; top with browned roast. 2. De-glaze skillet with ¼ cup beer, scraping up any bits stuck to pan. Pour liquid and remaining beer over roast in slow cooker. Cover; cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours. 3. Remove roast, reserve. Strain liquid into container, discarding vegetables. Reserve 1-cup pork broth. Refrigerate remaining broth for Hearty Southwest Soup. 4. Place roast back into slow cooker, using 2 forks, shred pork until it is completely pulled apart, discard as much excess fat as possible; add reserved 1 cup pork broth and barbecue sauce; combine well; cover, set to WARM. 5. Serve buffet-style with buns or tortillas and all the fixings. Visit: www.Crock-Pot.ca |