Attention apartment dwellers, busy people and lovers of porkin’! It’s getting hot out and people are starting to grill. But not everyone has the luxury of a yard or time.
Enter Fontina Turner.
I put together a delicious slow cooker pork roast recipe so you don’t miss out on any meaty goodness this summer. The beauty of it is, you don’t have to marinate, you don’t need a grill and you don’t need to heat up your whole house with the oven.
A simple clove and cinnamon spice rub and cooking low and slow all day over some nut brown ale adds tons of flavor and makes it super moist and delicious. You don’t even need the barbecue sauce.
Editor’s Note: This recipe ran on June 04, 2014 on DrinkingCraft.com.
Attention apartment dwellers, busy people and lovers of pork! With warm weather typically comes grilling. But marinating meat and cooking it over a flame, carefully watching and attentively prodding it isn’t always feasible. For those moments, you need a recipe for a nice and easy summer meal that doesn’t let you miss out on the flavorful, meaty goodness. This Clove & Nut Brown Ale Pulled Pork is a super simple slow cooker recipe that packs in tons of flavor with minimal effort. The clove and cinnamon spice rub flavors everything with warmth and happiness and the meat gets nice and tender from the nut brown ale that it cooks in all day. Start it in the morning and it’ll be ready by dinner!
Clove & Nut Brown Ale Pulled Pork
adapted from Chow.com
2 onions, sliced
1 can Jackie O’s Chomolungma or similar nut brown ale
2 tbsp brown sugar
1 tbsp chili powder
1 tsp sea salt
1 tsp ground cloves
½ tsp allspice
½ tsp cinnamon
5-6 lb pork butt
Place onion slices on the bottom of the slow cooker. Cover with beer.
Blend together brown sugar, chili powder, sea salt, cloves, allspice and cinnamon.
Rinse the pork and pat dry. Rub spice mix all over. Place pork, fat side up, in slow cooker.
Cook on low for 8-10 hours (or high for 6-8 hours).
When the pork is done cooking, remove to a large, glass bowl. Shred with two forks.
Strain cooking liquid and add 1 cup to the shredded pork.
Serve on an onion roll with your favorite bbq sauce and a heaping of cole slaw.