It’s been a busy couple of weekends here and the fun is just beginning. Our friends Chris and Allyson are getting married tomorrow and “the boys” have been staying at Hotel Heyser this week. No Vacancy, so don’t even ask.
I made this killer crock pot pulled pork last night and it was a hit. I think they also appreciated the fact that I cooked it in beer. Bonus. I served it with a side of Asian Red Cabbage slaw, which was a crunchy addition perfect for a warm night.
Puppies were supervising kitchen operations but then they got sleepy. Rough life.
Crock Pot Lager Pulled Pork
- 2-3 lb pork butt roast
- 2 onions, sliced
- 1 onion, chopped
- 3 or 4 whole cloves garlic
- 2 cans lager beer
- 8-16 oz of your favorite BBQ sauce
- kosher salt and pepper
- extra virgin olive oil
Place one sliced onion at the bottom of Crock Pot. Stud pork roast with garlic cloves and season with salt and pepper. Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough beer to fill Crock Pot two-thirds of the way. Cover and cook on low 8 to 12 hours or on high for 4 to 6 hours.
Remove roast. Remove and discard garlic, bone and fat as well as any water, onions and grease remaining in pot. When pork roast is cool enough to handle, use 2 forks or your fingers to shred the meat.
Saute the chopped onion in EVOO in a skillet. When soft, add to Crock Pot with about 8 oz of BBQ sauce and the pulled pork. Add additional BBQ sauce until desired saucey-ness is achieved, then heat on high til warmed through, about 15-20 mins or so. If the sauce is too thick for your liking, add a little water.
Serve on large, crusty buns with a slice of cheddar and dill pickles if desired. Serves about 8
Asian Red Cabbage Slaw
- 1 bunch (6 large) scallions, trimmed and thinly sliced
- 1 medium head red cabbage, about 2 or 2 1/2 pounds
- 1 small red onion, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger (from about a 1-inch piece)
- 2 tablespoons white vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds, optional
- 1 teaspoon kosher salt
- 20 grinds black pepper
- 1-2 avocados (optional)
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Shred the cabbage thinly, removing the thick core. Toss the cabbage, the red onion and scallions together in a large bowl until mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad (though it will still be delicious). Top with sliced avocado if desired. Serves 8-10.