9
1 bottle beer
284-mL can undiluted cream of mushroom soup
1/2 cup barbeque sauce
1 to 1.5 kg pork shoulder
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.
Calories 342, Protein 33.6g, Carbohydrates 12.9g, Fat 16.2g, Fibre 0.6g, Sodium 886mg.
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!