Slow Cooker Pulled Pork

Adapted from Anna Olson




After being inspired with my Slow Cooker Beef Dip, I decided to search out a pulled pork sandwich. This one is originally supposed to be done in a the oven but I adapted it to the slow cooker to allow for more of a lazy day! The taste was great, but I found it did not have a traditional "Saucy" feel to it as pulled pork usually does! The process is simple and I am sure it will please (and feed) a crowd!


I served this with my Baked Zoo Sticks and I used my Garlic Bread Seasoning on the buns first.



Slow Cooker Pulled Pork

2.5 lb pork tenderloin

4 strips of bacon

1 cup dark beer

1/4 cup white vinegar

1/4 dark brown sugar

1/4 cup BBQ sauce

2 tbsp soy sauce

1 tbsp chili powder

1 tbsp instant coffee powder

1. Slice bacon into small pieces and cook until crisp. Remove from pan and put into slow cooker.

2. Season tenderloin and in the same pan as used for the bacon, sear all sides until a nice crust has formed. Place in slow cooker.

3. Add remaining ingredients into the slow cooker and cook for minimum 6 hours. An hour prior to eating, shred tenderloin with 2 forks and return to juices in slow cooker.

4. Serve on toasted buns.

Enjoy

CC

Beef in Beer

Okay, this meal is sure to not disappoint. While it is hard to capture the pure yumminess of this dish via photo - take my word for it!!! Being a slow cooker meal, it is super simple and cooks itself all day long. It is filling, and hot, and smells fantastic. It has the most amazing taste! I always serve this on fresh baked bread. Don't be silly - I don't freshly bake it - the bakery does!! But I do make a point of going and fetching a freshly baked loaf the same day I serve it. My favorite is sourdough bread and take their suggestion - spread some Dijon on it before serving yourself up a heaping helping! I hope you enjoy it as much as my family does. Caesar salad makes a great side with this dish too!

Beef in Beer

2 tsp Cooking oil
1 cup Chopped onion
6 Bacon slices

3 tbsp All-purpose flour
2 lbs Beef stew meat
2tbsp Cooking oil

12 1/2 oz Can of beer (see note)
1 tbsp Dijon mustard
2tsp Granulated sugar
1tsp Dried thyme

8 slices fresh bread (toasted)
Dijon mustard - to taste

Heat first amount of cooking oil in the large frying pan on medium. Add onion and bacon. Cook for 5 to 10 minutes, stirring often, until onion is softened. Transfer with slotted spoon to 3 1/2 to 4 quart (3.5 to 4L) slow cooker. Discard drippings.

Measure flour into large resealable freezer bag. Add 1/2 of beef. Seal bag. Toss until coated. Repeat with remaining beef. Heat second amount of cooking oil in the same large frying pan on medium. Add beef in 2 batches. Cook for 5 to 10 minutes per batch, stirring occasionally, until browned.

Combine next 4 ingredients in 2 cup liquid measure. Slowly add to beef, stirring constantly and scraping any brown bits from bottom of pan, until boiling. Add to onion mixture. Stir well. Cover. Cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Place 1 bread slice on each of 8 plates. Spread about 1 tsp mustard on each bread slice. Spoon beef mixture on top of each slice. Serves 8.

Note: For best results, use brown ale for its smooth, slightly sweet flavour.

Enjoy

CC