Beer-braised pork with mushrooms

8

PREP TIME

8 min

Makes

4 servings

* PLUS Cooking time: 4 minutes

Ingredients

  • 1 bottle beer
  • 284-mL can undiluted cream of mushroom soup
  • 1/2 cup barbeque sauce
  • 1 to 1.5 kg pork shoulder

Instructions

  • In bowl of slow cooker, whisk beer with soup and barbecue sauce. Mixture will be lumpy. Remove string from pork and trim off excess fat. Place pork in beer mixture.
  • Cover and cook until pork is tender, 4 to 5 hours on high or 6 to 8 hours on low. Excellent with mashed potatoes and broccoli or carrots. Leftovers will keep well, covered and refrigerated, up to 4 days or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 342,
  • Protein
  • 33.6 g,
  • Carbohydrates
  • 12.9 g,
  • Fat
  • 16.2 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 886 mg.

This is a test kitchen favourite! With only four ingredients – beer, mushroom soup, barbecue sauce and pork – we were able to capture the crave-worthy rich flavours of pulled pork, but with half the work!

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