Here’s this week’s fast and easy dinner that you can throw all in one pot.
Don’t worry about the beer, it’s totally kiddo-safe. The eight hours of slow cooking pretty much cooks out all the alcohol. And since I’m always looking for different pulled pork variations, this beer version provides a lighter version than the one I made here.
Although, as you can see, I didn’t stay light all the way through, I stacked it with some crispy onion rings and layered the bottom portion of the sandwich with a thick slather of mashed potatoes–because why not? And I skipped the cole slaw for some romaine lettuce so there wouldn’t be too many competing flavors.
Of course, you can finish off your pulled pork as you see fit, but I highly recommend the version you see here. It’s killer.
- 2 lbs. pork butt
- 2 cups brown ale
- ½ cup brown sugar
- ¼ cup mustard
- ¼ cup molasses
- 1 tablespoon Worchestire
- 1 teaspoon cinnamon
- 1 tablespoon kosher salt
- 1 teaspoon fresh cracked pepper
- ½ garlic powder
- ¼ teaspoon cayenne pepper
- Place pork but in the bottom of slow cooker. In a large bowl combine and mix remaining ingredients. Pour mixture over pork butt. Set slow cooker to low for 8 hours.