Rewind: I went for more liquid in the slow cooker, and it made a much more tender end result. Shredding was a breeze.
Until I get the smoker attachment to my grill, a slow cooker is the best way I have found to achieve a BBQ-adjacent effort on my pork butts. The Guinness adds a bit of a bite and flavor. And the final result can be used in so many ways.
SOFTWARE
· 5 pounds pork butt, bone-in
· 2 teaspoons salt
· 1 teaspoon ground black pepper
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 2 bottles of Guinness Draught
· 18 oz. barbeque sauce (I used Sweet Baby Ray’s)
· Buns (I like Brioche, but any will do)
· Cole slaw (optional, if you want it on your sandwich)
METHOD
1. Place pork butt in slow cooker, fat side up. Distribute seasonings on the top.
2. Pour Guinness into the bottom of slow cooker (not over the top)
3. Cook on high for 1 hour, then reduce heat to low for 8 hours.
4. Remove butt from slow cooker into large bowl. Shred with forks, tongs, whatever you got.
5. Rinse out slow cooker and return shredded pork to cooker.
6. Add barbeque sauce and stir.
7. Cook on low for another hour.
8. Toast buns.
9. Place serving of pork on bun. Top with slaw (if desired).
10. Enjoy.
VARIANTS
If you want to spice up the meat, add some dried chiles to the slow cooker during the low heat portion. Experiment with different ones for a bigger kick. If you don’t like Guinness, use a beer you like to drink. If you don’t like beer, use a beef stock instead. The shredded pork can be used in tacos, hash, just about anything you want. Except maybe a cookie. But who am I to judge?
