Pulled Pork Buffet


Carmelized Onions

You’ll Need

  • 2 3lb boneless pork rib roasts
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, diced
  • 1 bottle dark beer
  • 3 cups your favourite BBQ sauce
  • Salt and pepper, to taste
  • Buns or flour tortillas
  • 2 green onions, thinly sliced

Prep and Cook

  • Season pork roasts on all sides with salt and pepper.
  • In non-stick skillet, heat oil over medium-high heat and brown roasts on all sides.
  • Place carrots, celery and onion into slow cooker and top with browned roasts.
  • If using a non-stick skillet, pour ¼ cup beer into pan and scrape any pork bits from the bottom of the pan. Pour this and the remaining beer over roasts in slow cooker.
  • Cover and cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours.
  • Remove roasts and reserve.
  • Strain remaining liquid from slow cooker into a container, discarding vegetables. Reserve one cup.
  • Place roasts back into slow cooker Stoneware, using 2 forks, shred pork until it is completely pulled apart.
  • Discard as much excess fat as possible.
  • Add reserved 1 cup liquid and BBQ sauce, combine well, cover and set to warm if serving immediately or refrigerate until ready to fully reheat and serve.


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