a straightforward, moist, and flavorful crumb cake that is ideal for brunch or any other occasion. Family tradition and favorite.
| Prep Time: | 15 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 15 mins |
| Servings: | 12 |
Ingredients
- 2 teaspoons whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 9 fluid ounces barbecue sauce
- ½ cup brown sugar
- ¼ cup Irish stout beer (such as Guinness®)
- 1 slice sweet onion, halved and sliced
- 4 teaspoons minced garlic
- 1 teaspoon ground paprika
- 1 teaspoon sea salt
- ¼ teaspoon chili powder
- 1 (6 pound) pork butt roast
Instructions
- Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
- Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
- Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
- Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.
- I use Bull’s Eye® Guinness® Draught Beer Blend barbecue sauce.
- To intensify the taste, marinate pork in the sauce in the refrigerator, 8 hours to overnight. To further thicken the sauce, take the lid off during the final 30 minutes of cooking.
Reviews
This was a great recipe for pulled pork. It was a little sweeter than the recipe we normally use, most likely due to the sugar, but the ingredients made the flavor more complex. We served this on potato buns but I honestly would have eaten it right out of the bowl. Delish!
The family all enjoyed the pulled pork sammy! I served with no toppings and with toppings for others.