Oh my. This pork was so incredibly easy, but yet so full of flavor. I served it on my most favorite bun, cheddar hamburger buns, topped simply with pickle chips and barbecue sauce. C wasn't a fan of the sliced onions, so I will dice them next time so I won't get as many complaints. Miss F was a huge fan, she even took leftovers in her lunch box the next day. And I enjoyed the leftovers as well. Thanks to Gimme Some Oven for the great recipe. It worked perfectly for 8 big sandwiches with the cheddar bun recipe.
1 large white onion, thinly sliced
1 tablespoon paprika
2 teaspoons salt
1 teaspoon crushed red pepper
½ teaspoon garlic powder
½ teaspoon freshly-cracked black pepper
4 pound boneless pork butt, shoulder or loin
1 (11.2 ounce) bottle Guinness
Lay the onion over the bottom of the crockpot. Whisk together the paprika, salt, red pepper, garlic and pepper in a small bowl. Rub the spices all over the pork, then place on top of the sliced onion. Pour the beer into the crockpot. Cover and cook on low for 10 to 12 hours. Shred the pork with two forks, removing any excess fat. Serve on rolls with barbecue sauce and sliced pickles.
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