Crockpot Pulled Pork with Ale

This week’s Sunday Funday theme is “Dinner Parties”.  I don’t host much of what I’d consider a dinner party, but occasionally I do feed a crowd.  When I do, my crockpot is the go-to!

I still don’t have an instapot (or an airfryer for that matter) so I may be behind the times, however, this could easily be adapted to the instapot if that's what you have!

This makes enough to feed a crowd with a wonderful flavor profile to boot! Serve over buns or a baked potato bar and you’re ready for the dinner party!

Sunday Funday

Dinner Party Recipes

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

Crockpot Pulled Pork with Ale

Adapted from Craft Beering

5-6 pound bone-in pork shoulder

1 large yellow onion, sliced

2 tablespoons brown sugar

1 ½ tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 teaspoon ground black pepper

1 (12 ounce) bottle ale

Place the onions in a large crockpot.  Place the pork, fat side up, on top.  Sprinkle all the spices over the meat, rubbing in and sprinkling over the onions as necessary.  Pour the ale over the meat.

Cover and cook on low for 12 hours or high for 6 hours.

Remove the pork from the crockpot and shred, discarding bones.  Remove about ⅔ of the cooking liquid and fat.

Turn the crockpot to warm and return the shredded pork to the crockpot to keep warm.

Serve over baked potatoes or dinner rolls with BBQ sauce, if desired.