Guinness Pulled Pork (a.k.a. Drunk Miss Piggy)

Thank you to everyone who voted on the name of this recipe…
While “Drunk Miss Piggy” won in the poles, we decided to go with “Guinness Pulled Pork”.

To make life easier, click on any underlined items and there is a direct link to purchase - these are the items I swear by…

INGREDIENTS:

2-3 lbs. Pork shoulder ‘butt’ (“Miss Piggy”)

1-2 Tbsp Butter Seasoning

1 Tbsp olive oil

1 Large onion (in case you do not have large, replace with 1 medium onion & 1 shallot)

2-4 Cloves of minced garlic (depends on your preference, I usually add more garlic)

1 Cup of Guinness extra-stout

1 Tsp honey

1 Tsp smoked paprika

¼ Cup Sweet Baby Ray’s Hickory BBQ Sauce

KITCHEN ESSENTIALS FOR THIS RECIPE:

Crock pot (Smaller size Crock Pot)

Cutting board

Mandoline Slicer

Garlic crusher

Measuring cup

Tablespoon

Small mixing bowl

Whisk

Fork

PREP DIRECTIONS: 

• A few hours before cooking, pat down the pork, cut off the strings (if there are any which have been tied around it)

• Place cling wrap on counter and shake the Butter seasoning onto the pork until it’s covered - this will help ensure the mean is more tender

• Wrap cling wrap tightly - I usually do 2 wraps

• Place into refrigerator to tenderize

PRE-COOKING DIRECTIONS:

1. Remove pork from refrigerator at least 30 minutes before cooking

2. Plug in & turn crock pot on high - let heat for few minutes
   (If you are pressed for time and don’t want to heat the oil, onions & garlic in the crock pot - you can just turn the crock pot on & in parallel, sautee these ingredients in a wok/skillet and transfer to heated crock pot & go to Step #6)

3. Add olive oil and allow to warm (about 5-10 min)

4. Slice and dice the large onion & crush/mince the cloves of garlic

5. Add garlic and onion into crock pot and let simmer on high while you continue the recipe - stir every so often

6. In a separate bowl, whisk together the BBQ sauce, beer, honey & smoked paprika

NOW FOR THE FUN PART - COOKING!

1. Heat the olive oil, onion and garlic for 30 minutes on high and you are now ready to place the pork in

2. Stir one more time and then place the pork on top of the onion/garlic in the crock pot

3. Slowly pour the mixture of BBQ sauce, beer & honey over the meat and cover

4. Cook on High for 6-7 hours (or 2 hours high and then additional 6-8 hours on Low)

   • Flip the pork every 1-2 hours to ensure both sides are evenly cooked in the sauce

5. The pork is ready when it is pulled apart easily by a fork

6. Remove pork from crock pot and place it on a cutting board

7. Pull the pork apart by fork

8. Ladle out sauce, leaving only enough to barely cover the shredded pork when you put it back in the crock pot

   • You can use the sauce you ladle out for wings or for marinating

9. Put shredded pork back into crock pot and cook on High for 1 hr until done

Plate and enjoy!