Slow Cooker Beer Pulled Pork

Slow Cooker Beer Pulled Pork is fall apart, melt in your mouth tender and loaded with savory flavors. This recipe makes perfect BBQ sandwiches!
Slow Cooker Beer Pulled Pork

Last week I spent an afternoon at a local brewery watching the World Cup with a friend visiting from Germany. She happens to be a bonafide beer expert, a title that could never apply to me. I rarely drink beer and the only knowledge I have about the stuff comes from Jared. Yet at the brewery I sampled over three beers and enjoyed each one, to my surprise. I was inspired to incorporate beer into a recipe for July and that’s how this Slow Cooker Beer Pulled Pork came into existence in my kitchen!

If you’ve ever been to Phoenix during July then you know that some days it’s just too freakin’ hot to even stand outside near the grill. I love summer food, but want to stay cool while making it. This Slow Cooker Beer Pulled Pork is the perfect hot summer weeknight meal OR the perfect meal to serve at your next get-together. It won’t heat up your whole house like the oven will, and you don’t have to sweat over a flaming grill. It’s kind of perfect!

The best thing is that you don’t have to use this recipe to make BBQ sandwiches. You can use the pork on pizza, in tacos, burritos, empanadas, or enchiladas. To get more creative use the stuff inside queso dip, over mac & cheese, inside a baked potato, inside stuffed peppers, in a shepherd’s pie, or just about any way you like! If you do use this recipe for BBQ sandwiches, try pairing with my Homemade Hawaiian Bread Rolls as slider buns as pictured here, or my Pretzel Buns. You’ll thank me!

Slow Cooker Beer Pulled Pork - perfect for BBQ sandwiches!

Recipe Rundown:
Taste: So savory and the beer works so well in this recipe.
Texture: Hands-down the best part. Ridiculously fork-tender yet meaty and satisfying.
Ease: Super easy, this can be in the slow cooker in five minutes. Perfect weeknight recipe OR food for company.
Pros: Easy, simple, scrumptious. Makes fantastic leftovers.
Cons: None.
Would I make this again? Yes.


Slow Cooker Beer Pulled Pork

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 6 hours 15 minutes

Total Time: 6 hours 20 minutes


1 (3.5 pound) boneless pork butt roast
1 large onion, sliced
12 ounces beer, such as a dark ale
1 tablespoon soy sauce
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

For BBQ Sandwiches:

2 cups barbecue sauce, plus more for serving
Sandwich or slider buns
Toppings of your choice such as onions, pickles


Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.

Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.

For BBQ Sandwiches:

Stir in the barbecue sauce. Cover and cook on low for 15 minutes, or until heated through.

Serve on sandwiches between buns with toppings of your choice.

You Might Also Like:

Super Easy Slow Cooker Shredded ChickenSlow Cooker Shredded Chicken

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14 Responses to “Slow Cooker Beer Pulled Pork”

  1. #
    Taylor @ Food Faith Fitness — July 2, 2014 at 3:35 am

    Living in FL, I get the the no grilling than. No way that I want to go outside EVER right now.
    So, this slow cooker dealio? I am alllll ova it. Especially when there is pork and beer….you can never go wrong there! Pinned!

  2. #
    Jacki @ Two Forks One Love — July 2, 2014 at 5:31 am

    I make a slow cooker pulled pork too ( but I’ve always used water as my liquid — I’ll definitely try substituting beer next time (especially for football season)!

  3. #
    Amanda — July 2, 2014 at 10:01 am

    Perfection! Definitely on board with the staying cool part of cooking :)

  4. #
    Gaby — July 2, 2014 at 4:54 pm

    I love pulled pork, trying this soon!

  5. #
    Nicole ~ Cooking for Keeps — July 3, 2014 at 10:18 am

    All meat is better with beer, right? Yum!

  6. #
    Alexis @ Upside Down Pear — July 8, 2014 at 12:21 pm

    I like this take on pulled pork! My slow cooker died a couple of weeks ago and we’re waiting until we finish moving before getting a new one, but I can’t wait to make this!! We have some Guinness laying around, and I think it would work very well with this.

    • Tessa replied: — July 9th, 2014 @ 8:32 am

      Guinness would be perfect!! Sorry to hear about your slow-cooker – what a bummer.

  7. #
    Clever Hen — July 9, 2014 at 7:14 am

    I think your Pulled Pork recipe has got to be our next Friday office lunch get together – YUM!

    • Tessa replied: — July 9th, 2014 @ 8:27 am

      Awesome!! :)

  8. #
    Ashley — July 9, 2014 at 5:47 pm

    Quick tip: instead of using 2 forks to pull apart the pork, throw the meat into your stand mixer bowl while it’s still hot. Attach your flat beater and turn on high. It’ll shred the meat in minutes 😉 Works great with chicken as well!

  9. #
    Jens Peter Sørensen — October 2, 2014 at 2:52 am


    If not having a slow cooker, they are not very common in Denmark, is it possible to make in a römertopf ?

    The best


  10. #
    Jeanette Whiteman — May 16, 2015 at 12:58 pm

    can a pork tenderloin be used instead of the roast?

    • Tessa replied: — May 20th, 2015 @ 1:57 pm

      I wouldn’t use a pork tenderloin, it’s too lean and will likely dry out.

  11. #
    Stephen Hawk — August 16, 2015 at 3:09 pm

    I enjoyed this recipe. It was flavorful, and tender as advertised. But, I would like to make a comment about food safety. After two and a half hours, my ancient Rival Crock Pot had only gotten the internal temperature of the pork up to 90 degrees. This is an ideal environment for pathogens. I then turned it up to high for a hour, and got the meat up to 160 degrees. I suggest that, regardless of your cooker, at the start run it on high long enough to get the pork up to at least 150 degrees for half an hour, and then turn it down to low.

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