Vegan chocolate cake that is delicious and rich and of a medium density. From Sue’s Vegan Chocolate Cake on this website, modified.
| Prep Time: | 15 mins |
| Cook Time: | 10 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 18 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 fluid ounce) can or bottle beer
- ¼ cup mustard, or to taste
- ¼ cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons crushed garlic, or to taste
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 pounds pork picnic roast
- ¾ cup water (Optional)
- 1 onion, chopped
Instructions
- Mix beer, mustard, honey, Worcestershire sauce, garlic, cayenne pepper, and salt in a bowl until honey is dissolved. Pour a small amount of the beer marinade into a slow cooker; add pork. Pour remaining marinade over pork. Cover and refrigerate overnight, turning pork occasionally.
- Cook pork on Low in the slow cooker for 8 hours, basting occasionally. Add water if the pork becomes dry. Drop onion around pork and continue to cook until pork is very tender, about 2 hours more.
- Pull and shred pork with two forks, discarding any pieces of fat. Transfer pork to a serving dish. Skim remaining onion from the slow cooker using a sieve and add to pork.
- If frozen, thaw the pork roast in your refrigerator.
- For best results the roast should begin marinating the evening before you are planning to serve this dish. Unless you are looking for a lower fat recipe, do not remove the fat from the roast at this point. The fat adds flavor and helps keep the meat moist and tender.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 8 g |
| Sodium | 786 mg |
| Sugars | 13 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I use this recipe year after year at parties and everyone always loves, including kids! If you don’t like mustard, don’t worry, you can’t taste it. I sometimes don’t use the onion either. When I’ve been in a pinch, I don’t marinate and it still is delicious! Thank you!!!
I hate to be “that guy” but I had to alter this one just a bit. I don’t like beer so I did Dr. Pepper instead. I was low on yellow mustard so I did 1/8 cup yellow, 1/8 cup honey dijon mustard. Everything else the same. So I mixed it all up, gave it a taste, and I was a little worried but I soldiered on. Poured it over my roast in the Crock-Pot and let it sit overnight in the fridge, turning it a few times to make sure the whole roast hit the marinade for a bit. I cooked it today until it started to pull apart easily. It turned out awesome! Very savory and I want to say smooth, almost buttery (not the flavor, the mouthfeel). Very different than it’s flavor before cooked! I added Sweet Baby Rays Hickory and Brown Sugar to some of the meat and it was delicious. I put the rest to the side for maybe some enchiladas or nachos. I think the base flavor will lend itself well beyond just BBQ. My slow cooker pulled pork finally has depth of flavor! Thanks and Kudos Big V!
made this for a bunch of texans who were stayin at my place for the weekend and they said it was some of the best they had had. Use extra stout guiness beer. 10/10
Meh. Too wet, waste of a good beer.
I used a 4lb picnic roast. Didn’t have time for the overnight marinate so I just used the recipe to cook the pork in the slow cooker on low for 8 hours. Added Sweet Baby Rays after shredding/removing fat and it was a hit!! Great with dill pickle slices. Will surely make again!
I just used this recipe for my first attempt at pulled pork (shoulder blade cut) and the end result was beyond beautiful! So pleased with myself (and this recipe) right now!! I was actually sad to sauce it as it was so lovely and tasty as is – but it is destined for a potluck so will stay traditional with a Wicker’s BBQ sauce – this time anyways!
I actually didn’t have time to marinate, so I just mixed up the marinade and threw it in my slow cooker. I also used 3 lbs of boneless pork rib meat. I cooked it on high for about 6 hours, shredded it, removed about 8 oz of juice. I added half a (small)bottle of Sweet Baby Ray’s Original Barbecue Sauce. It was amazing!!
Wow! I live in Western NC, so I rarely feel a desire to compete with all the awesome BBQ places around here. But I wanted to eat in for Mothers Day weekend to avoid the crowds–(just brunch me in the face!). This pulled pork was pretty tasty even before I added about half a cup of Sweet Baby Ray’s Hickory and Brown Sugar sauce! The only thing I did differently, was to add a tablespoon of liquid smoke as suggested by other reviewers. I served it with toasted rolls, corn on the cob, and the apple butter baked beans recipe also from this site. No leftovers! Try it! You’ll like it! Promise!
My family loves it!! I also made twice for people at work and you know it it has to be good if your work friends ask for it again.Thanks for the recipe it is a great one!!
This is a good easy recipe.I used Abita Purple haze beer(though Shiner would great) and Webers horseradish mustard as I didn’t have plain yellow.Otherwise followed the recipe except 8.5 hours because meat was lighter.We served it on crisped up soft tortilla shells with a squirt of Ironworks bbq sauce and candied jalapeños.My husband thought it was fantastic .No leftovers!We don’t eat meat often but this recipe will made again.Thanks for sharing!
I made this for a potluck at work and everyone loved it!
Yeah so this was an awesome marinade. I cooked fora bout 13 hours total, mainly because I was working the day it slow cooked. I got home, added the onion (only 1/2 as a whole seemed over powering) and then added a half bottle of sweet baby rays. When I make them again, I’ll add a bit more red pepper but everything else was on point.
Nom nom nom… Made it for dinner with guests….risky I know but everyone loved it.
Loved this recipe. New to using slow cooker and preparing pork picnic roast. Marinade was tangy and tasty. Will make again.
Yep, this was pretty much amazing. The perfect balance of sweet and savory. We loved it.
I didn’t have time to marinate overnight and it still turned out super yummy! Thanks for the recipe
So good my picky family loved it!!! I added sweet baby rays to it for extra punch!
A perfect balance of sweet and salty flavors, topped with the smoothness of the BBQ sauce and the kick of the pepper, and can be added to rolls, crackers, or just eaten alone. Well worth the long cook time, for relatively little effort. Great recipe!
Amazing – dont let the smell/ingredients make you think different. I made substitutes only because we were out of beer and honey. I used a diet pepsi and white caro syrup. I let it marinate over night (9hrs) then put all the marinade and pork into a pan, added water to cover the pork then put it in the oven for 2hrs on 350 then lowered it to 250 for 4 hours and its done. This marinade smells nasty – (before cooking it) but it tastes amazing (and smells good once in the oven :))
Long process but well worth the wait.
Loved it.