SLOW COOKER BEER PULLED PORK
My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.
Provided by Paula Todora (Paula T)
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h10m
Yield 16
Number Of Ingredients 7
Steps:
- Set the slow cooker to High.
- Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
- Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
- Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
- Cook on Medium for 1 hour.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 8.7 g, Cholesterol 53.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 568.3 mg, Sugar 5.6 g
SHINER BOCK BBQ SAUCE
Great BBQ sauce recipe for wings and ribs. Only use Shiner Bock..thats the whole point of the sauce..;)
Provided by Please Delete
Categories Low Protein
Time 30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat a sauce pan over medium heat and add all ingredients.
- Whisk together thoroughly.
- Allow sauce to simmer covered until slightly reduced, about twenty
- minutes.
Nutrition Facts : Calories 318.7, Fat 0.6, SaturatedFat 0.1, Sodium 1600.4, Carbohydrate 76.3, Fiber 1.1, Sugar 65.6, Protein 3.2
SHINER BOCK CHICKEN
I got this recipe on a cooking segment of the local news. The recipe was created by Dean Fearing, chef at The Mansion on Turtle Creek here in Dallas. It's easy and tasty, too!
Provided by bunkie68
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large Dutch oven or saucepan.
- Brown the chicken on both sides.
- Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.
- Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.
- Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.
- Add the vegetables and season to taste with salt and pepper.
- Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.
- If the liquid evaporates before then, add more beer.
- NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.
- NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.
Nutrition Facts : Calories 1119.2, Fat 89.1, SaturatedFat 37.8, Cholesterol 255.2, Sodium 257.5, Carbohydrate 9.8, Fiber 1.2, Sugar 2.1, Protein 66.5
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