Slow Cooker Beer Pulled Pork

Yield: 8 servings

Prep Time: 5 minutes

Cook: 6 hours 20 minutes

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

19 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 ๐Ÿ™‚

  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 — July 9, 2014 at 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 — July 9, 2014 at 8:27 am

      Awesome!! ๐Ÿ™‚

  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 ๐Ÿ˜‰ Works great with chicken as well!

  9. #
    Jens Peter Sรธrensen — 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 rรถmertopf ?

    The best


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

    can a pork tenderloin be used instead of the roast?

    • #
      Tessa — May 20, 2015 at 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.

  12. #
    Karen — February 24, 2016 at 9:05 am

    I am intrigued by the addition of beer, so I am going to make this for dinner tonight. I don’t have dark ale, only Sam Adams and regular paprika. I hope it still turns out! Thanks for sharing this recipe.

  13. #
    Wendy — March 1, 2016 at 8:35 am

    Just found your recipe and I’ve got it in the crockpot today. Thank you!

  14. #
    Sandrah — April 20, 2016 at 6:20 pm

    I really think the instructions should read – Cook for about 6 hours on HIGH, rather than Low. I cooked my 3 lb boneless pork butt for 4 hours on Low. It was not even close to being tender. A recipe in the crock pot’s cookbook for a 3-4 lb beef brisket, rump roast or pot roast called for a cook time of 10-12 hours on Low or 5-6 hours on High. Pork chops in a sauce called for 7-9 hours on Low. A 3-4 lb. corned beef brisket called for 8-10 hours on Low or 5-6 hours on High. So…I turned my pot to High and cooked my pork butt for another two hours. Now, it IS fork tender and easy to shred and it is so-o-o good. Can’t wait to eat tonight!!! (I’m using Rival Crock Pot Model 3040, 4 quart)

  15. #
    Jennifer — August 28, 2016 at 4:56 pm

    Is it possible to use pork ribeye roast instead?

  16. #
    Gloria — October 6, 2017 at 2:21 pm

    I do not have a slow cooker so I simmered this on low in my Le Creuset Dutch Oven on the stovetop until tender. Delicious!!! We used the meat to make soft tacos the first night and for BBQ sandwiches the next. Fantastic either way.

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