Beer and barbecue sauce combine in this luscious recipe for Crock-Pot BBQ Beer Pulled Pork for a flavor profile that cannot be beat! Serve on your favorite buns or rolls for a quick and easy dinner with flavors that are out of this world!
Slow Cooker BBQ Beer Pulled Pork
This wonderful recipe uses your favorite brand of beer, either imported or domestic to add just the right amount of tang to the meat. Don’t worry though, the alcohol will burn off as it simmers away in the slow cooker. With only 4 ingredients this recipe could not get any easier, and you can have dinner on the table in no time flat!
Special Diets
This recipe for Crock-Pot BBQ Beer Pulled Pork is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Delicious Pork Slow Cooker Recipes!
- Crock-Pot Sweet & Sour Pork Chops
- Slow Cooker Sausage and Rice
- Crock-Pot BBQ Country Style Ribs
- Slow Cooker Mexican Pork Stew
- Crock-Pot Asian Sliders
Crock-Pot Beer Pulled Pork Recipe
Ingredients
- 4 Pounds Pork Butt Roast
- 16 Ounces Barbecue Sauce
- 12 Ounces Beer
- 1 Medium Yellow Onion (Chopped)
Instructions
- Add pork roast, beer and chopped onions to a 6 quart or larger slow cooker.
- Cover and cook on LOW for 6 to 8 hours or until pork meat is easily shredded.
- Carefully remove pork roast from slow cooker and place on a rimmed baking sheet (to catch the juices) and shred meat with two forks. Discard any fat or bone.
- Add shredded pork meat back into the slow cooker and add barbecue sauce, stir to combine.
- Recover and continue to cook an additional 2 hours on LOW.
- Serve on your favorite buns or rolls.
Notes
Nutrition
This also works nicely with tenderloins ~ no fat.
One thing you didn’t mention is that when I remove the pork, there still a decent amount of liquid in the pot. After I remove it from the pot, shred it, and add the BBQ, do I drain the liquid or not? I just drained it, crossing my fingers and hoping that was correct…
I haven’t made this exact recipe, but whenever I make BBQ pulled anything, I just drain the liquid.
Can I use Pork Shoulder instead?
You can indeed Ashley!
My mixing hands gave me some feedback. I put a small amount of Liquid Smoke in. I did little massage of the meat before pot came to temperature. I would even imagine the addition of greens (Chinese Tea Leaf/Banana Leaf/Possible Spinach/Swiss Chard would add some depth to the pork. Traces of sea salt can also build up the pork. Considering Kalua Pig has not turned taste testers in disgust, I believe that some of the represented additions can be replicated in easy. Just my thought to raise the 3 rating up a bit.
Great ideas John!.
I just signed up for WW and this site is incredible!! Forgive me, I’m new, but where can I find the appropriate serving size for this and any recipe? I would hate to oversize my portion and rack up more points than intended.
Hey Melissa, I am glad you found us for some great Weight Watchers recipes. We don’t actually measure out the portion sizes for our recipes. So in order to find the portion sizes you will need to take the full recipe cooked and divide it by the servings listed. For example this recipe for BBQ Beer Pulled Pork serves 16 people. So a serving size would be 1/16th of the finished recipe. Hope that helps!
1/4 pound is a serving size. I redid the serving sizes instead of making so much and it came out to a 1/4 pound of meat per serving