This recipe is just as easy and perfect for the men in your life (like my husband and son) who like their hardy meals—especially on Fathers Day.
Simply mix beer and bbq sauce into your crockpot (I spray mine with Pam first).
Add pork and cover with sauce. Cook on low for 8-10 hours.
Shred with two forks in the crockpot. Mix into sauce and serve.
You can also add cheese if you like.
1 jar BBQ sauce (approx. 400mL)
1 can and/or bottle of beer
1 boneless pork picnic roast (approx. 2lbs)
Mix BBQ sauce and beer in crockpot.
Add pork and cover with sauce.
Cook on low for 8 to 10 hours.
Using two forks shred pork in crockpot and mix into sauce.
Serve on crusty buns.
Tip One: My kids LOVE these for dinner so I will often buy smaller softer rolls for them and put a thin layer of pulled pork on their buns. This makes it easier for little hands to handle and a little less messy for me to clean up.
Tip Two: If you're going to put the leftovers in your kids' lunches the next day I wrap the bun separate and put the heated up pulled pork in a warmed thermos. I include a spoon in the lunchbox and let my kids scoop their own pulled pork onto the bun at lunchtime. This keeps the pork warm and the bun not soggy.
Tip Three: Serve the leftovers over rice either for an easy dinner the next night or for your own lunch.