Updated Nov 24, 2014Chatelaine
- 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.
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!