Slow Cooker Pulled Beer Pork

Categories: Pork
Comments: No Comments
Published on: October 16, 2011

Slow Cooker Pulled Beer Pork

Slow Cooker Pulled Beer Pork
Slow Cooker Pulled Beer Pork

1 (4-6 pound) bone-in pork shoulder
4 cloves of garlic
1 large onion
1 bottle of  beer (I used an ale.)

Spice Rub:
1 tbs ground black pepper
2 tsp cayenne pepper
2 tbs chili powder
1 tbs ground cumin
2 tbs dark brown sugar
1 tbs dried oregano
4 tbs paprika
2 tbs salt
1 tbs white sugar

This is a great dish to serve at parties as little sandwiches. Although it can be messy, so I wouldn’t serve it at a black tie affair. I would stick to the casual paries or when watching football with the guys. The kids love it too!

This is a SLOW COOKER recipe, so give yourself about 8 hours of cook time.

Tip: While this is cooking, DO NOT open the lid. This releases the heat and adds to the cook time. Just leave the top on till it’s done. You don’t need to stir it.

Mix all spices together in a bowl.
Rub the spices into meat and wrap tightly in double layer of plastic wrap.
Then refrigerate for at least 3 hours. I did this about 12 hours before I cooked it.

When you’re ready to start cooking, slice up the onion and make a “bed” of onions on the bottom of the slow cooker.
Then slice the garlic and place that throughout the onions and then pour the beer in.
Unwrap roast and place it in on the bed of onions, garlic and beer.

Turn slow cooker to low and cook for 8 hours.

Take pork out and “pull” on cutting board, using 2 forks to sperate meat. Drain most of the beer out of the cooker. Leave the onions and garlic and a little liquid. I used a slotted spoon and just tipped it into the sink.

Place shredded meat back in slow cooker and mix with the onion, garlic and beer.

Serve on buns or WITH BBQ sauce on the side.

On step 8, you could add a cup or so of BBQ sauce, and heat on low for 30-60 minutes if you wanted BBQ pork. That’s good too.

The beer and spices give this meat a great flavor.

 

Beer Chili

Categories: Beef, Chili
Comments: No Comments
Published on: October 5, 2011

Homemade Beer Chili

Beer Chili with Cornbread
Beer Chili with Cornbread

Who doesn’t love a hot and hearty bowl of chili on a cold
day?  Hell, I eat this in the middle of summer too, who am I kidding?

If you are a chili lover, you need to try this recipe. You can adjust the
seasoning blend to your own taste. In this recipe I used some sundried hot
chili powder, that my neighbor bought from the Spice House. It adds a mellow smoky
flavor, but not too much. Good stuff.

1 lb of *lean ground beef
1 stalk celery
1 small sweet onion
2 cloves garlic
1 tbs vegetable oil
1 4oz can green chilies (sweet or hot which ever you like)
1 15 oz can of black beans
1 28 oz can of whole tomatoes (With the tomatoes pulled apart into smaller pieces)
2 Ears of sweet corn (With the corn cut off the cob or ½ – ¾  cup frozen or canned corn)
1 bottle of dark beer or ale

Seasoning blend:
2 tbs chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp sundried hot chili powder (optional)
1 tsp cayenne
2 tsp salt
1 tsp pepper
1 tbs sweet paprika
1 tsp oregano

Pour oil into a pot and heat to medium.
Add onions and celery and sauté for about 5 or 6 minutes.
Add the can of green chilies and the pressed garlic and continue to saute for another 3 minutes.
Put that mixture in a bowl to the side and add  ground beef to the pot.
Brown the meat and drain the grease.

Add the veggie mixture back into the pot, along with the tomatoes, beans, beer and spice mix.
Stir till blended and simmer for about 1 – 2 hours.
About 20 minutes before serving, add the corn into the pot.
Taste and adjust seasonings.

The longer it simmers, the more liquid will cook out and the richer and thicker it will be.

Ladle into a bowl and top with:
Sour cream (optional)
Chopped Green Onions (optional)
Shredded cheddar cheese (optional)

Serve with cornbread or garlic bread.

* You can also try this with 1lb of lean ground turkey or pork!

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