Slow Cooked Pulled Pork

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Slow CooKer Pulled Pork for Bonfire Night


Winter has well and truly landed, which in my house means the slow cooker is out. This bonfire night we'll be making a huge pot of Pulled Pork, stuffing a few bread rolls and heading out to watch the sky light up in a myriad of colours. The recipe is easy, and I can't help myself.


  • Pork - a roasting joint is perfect
  • 750ml beer - Our preference is Banks's Barley Gold, Banks's Mild, Black Wych or Ringwood Fortyniner.
  • 4 cloves crushed garlic
  • 1 tsp Salt
  • 1 tsp cayenne pepper
  • 2 tablespoons brown sugar
  • Shope Black Wytch
  • Shop Ringwood Fortyniner

Allow at least 5 hours to cook, but longer is fine too. Pop everything in the slow cooker and set it to high. If you're happy to wait longer the beer will reduce to a thick sauce and you can tear apart the pork with a couple of forks. Alas, I'm not that patient. After five hours, the house smells too good to resist. I drain the beer into a shallow pan, add a touch of flour, and reduce the beer into a thick sauce that's perfect to stir back through the shredded pork.

Split a couple of bread rolls and layer on the juicy pulled pork, with a spot of salad and sprinkle of grated mature cheddar. Lush!

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