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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