I originally found this recipe on To Be Mrs Marv, and I thought it sounded delicious. My only problem was that I am always short on time, so I couldn’t come home from work at 6 or 7 and start dinner. I figured that this would be perfect for a crock pot recipe! I kind of just threw everything in the pot, turned it on low, and when I came home, my house smelled amazing and dinner was all ready to go. Kramer and Dane really liked this version of pulled pork (I usually do a bbq-style kind), and I actually liked it a lot better. It was extremely flavorful and very tender, of course. You hardly needed to shred the pork when it was done! I would highly recommend this recipe for anyone who wants a hearty, tasty meal that requires little to no effort. Recipe after the jump!
Your few ingredients.
Chop your carrots and onions and throw them in your crock pot (along with your Reynold’s Slow Cooker Liner, of course).
Then add your pork on top of that.
Toss in your salt, pepper, and thyme.
Then add your mustard, beer, and chicken broth.
Stir it all up a bit and cook on low for about 8 hours or on high for 4 hours.
I made mine into a sandwich with mayo, a bit of mustard, and lettuce on a nice roll.
- 4 pounds (about) pork shoulder/butt/etc.
- 1 onion, diced
- 2 carrots, chopped
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon rosemary (dried or fresh)
- salt and pepper to taste
- 3 tablespoons sweet/hot mustard
- 1½ cup chicken/vegetable broth
- 2 cups heavier sweet(ish) beer, like a wheat beer or amber ale
- Add your onions and carrots to your crock pot.
- Add your pork on top of that, then season with salt, pepper, (about 2-3 teaspoons of each, I'd say, but it all depends on your personal taste) and thyme.
- On top of that, add your mustard, broth, and beer. Give everything a good stir and put the lid on your slow cooker. Cook for 4 hours on high or 8 hours on low. Shred with two forks (if you need to) and serve as a sandwich or with potatoes/vegetables. Serves 6-8.