It’s November. It’s Cold. It’s Football Season. When you’ve got a crowd showing up to watch the big game, consider making this delicious Beer Braised Pork Shoulder in your slow cooker. It’s relatively easy to make, it goes great with a cold one, and it can feed an army very economically.
Now I don’t recommend that you purchase a 4-5 lb boneless pork shoulder and make it for your family of four unless you are seriously ready to stock your freezer for the coming winter months. Otherwise, you will find yourself with an enormous amount of leftovers even after your husband has had two hefty portions and a late night snack. Just sayin.
But this dish is certainly de-lish! The secret here is the Aleppo Pepper, Salt, Garlic and Brown Sugar, and olive oil you rub on the pork at least an hour before you throw it in the slowcooker. In an ideal world, you marinate the large monster of meat the night before, but I certainly didn’t have my act together to make that happen last weekend (it still tasted really good!). Instead, the meat marinated for a good hour before I threw it into a hot pan to brown it on all sides. I then sauteed a sweet onion until browned, threw the pork back into the pot, added a can of lager, some oregano and a bay leaf and brought it to a boil. I then turned the crock-pot on high and let it cook for 5 hours. Note: if you don’t have a crock pot with a saute function, at this point, you would transfer everything to the crock pot.
Now once you have a tender pork shoulder after 5 hours of slow cooking (10 hours if you put it on low), you remove the pork, skim the fat and pull/shred the pork. You then add it back to your crock pot, along with 3 cups of baby kale and a can of cannelini beans and let cook for about 20 minutes more.
There are a variety of ways to serve this pork. I served it simply over brown rice. You could also serve it with tacos with various fixings. Or you could add some cheese and make quesadillas to give it some kid appeal or to provide finger food for a crowd (also a good way to use the leftovers).
- 4-5 lb Boneless Pork Shoulder
- 2 tbsp Aleppo Pepper
- 1 tbsp Sea Salt
- 2 tbsp brown Sugar
- 3-4 garlic cloves, minced
- 2 tbsp olive oil
- 1 large sweet onion, chopped
- 1 12 oz beer (preferably lager)
- 1 tbsp oregano
- 1 bay leaf
- 3 cups baby kale
- 1 can cannellini beans
- Trim fat from pork and combine next five ingredients. Spread all over the pork and let marinate for at least one hour (and up to overnight).
- Turn slow cooker on saute function or heat a large dutch oven on medium high heat. Brown the pork on all sides (about 3 minutes per side).
- Remove pork from pan.
- Add onion to pan and saute for 4-5 minutes until browned and softened.
- Return pork to pan and add beer, oregano and bay leaf.
- Bring beer to a boil. (Reduce heat and transfer to slow cooker if necessary)
- Set to slow cook. Let it cook for 5 hours on high or 10 hours on low.
- After pork has cooked and is very tender, remove from pan. Skim fat off the broth and shred/pull pork.
- Return pork to pan and add kale and beans. Cook for another 20 minutes.