Guinness Pulled Pork

Guinness Pulled Pork | gimmesomeoven.com

Friends, I’m pretty sure you’re going to need to try this next recipe in our Guinness Week lineup — Guinness Pulled Pork!

I made a big batch of this yesterday to share with my good friends and neighbors, David and Suzannah, who just brought the sweetest little baby girl named Ava into the world.  I asked if they wanted tacos or sliders, and they requested the latter.  So I brought over this pulled pork and some salad for dinner, and we spent a wonderful evening catching up on all things life and parenthood and faith and more — made all the better by the fact that I got to spend nearly the entire time holding their tiny 12-day-old sleeping daughter in my arms.

Goodness.  It really doesn’t get much better than that.  :)

It was such a joy to finally meet this sweet girl.  But perhaps even more, I loved getting to see my good friends for the first time as parents.  I think it will always be a wild and surreal and beautiful miracle to see friends I have known for years move into this new stage of life.  But with each new baby born, it amazes me how much it just fits.  I already have known for years that my friends are incredible people.  So it’s only natural that they would become incredible parents!  It’s just so cool to see this new side of their identity unfolding and growing, and it makes me all the more grateful to be a part of their community and lives.

For what it’s worth, David and Suzannah had seconds and even thirds of these little pulled pork sliders.  So I think they come pretty highly recommended (yay)!   Whether you’re staying in and making sliders, tacos or even a salad, or if you’re taking a meal to some friends, this simple slow cooker pulled pork is a great meal for the sharing.

Guinness Pulled Pork | gimmesomeoven.com

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Guinness Pulled Pork

Let your slow cooker and a bottle of Guinness do the work to create the tastiest fall-apart-on-your-fork pulled pork ever. :)

Ingredients:

  • 1 Tbsp. smoked paprika
  • 2 tsp. salt
  • 1 tsp. crushed red pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. freshly-cracked black pepper
  • 4 lb. boneless pork butt or shoulder or loin
  • 1 large white onion, thinly sliced
  • 1 (11.2) bottle Guinness extra-stout beer

Directions:

In a small bowl, whisk together paprika, salt, crushed red pepper, garlic powder, and black pepper until combined. Rub the mixture all over the surface of the pork until covered.

Spread out the sliced onions over the bottom of the slow cooker. Then place the pork on top. And then pour the beer on top.

Cover and cook on low for 10-12 hours, or until the pork literally falls apart on your pork. Serve on sliders, tacos, salads, or however you would like!

Store in an airtight container in the refrigerator for up to four days, or freeze.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Guinness Pulled Pork | gimmesomeoven.com

Guinness Pulled Pork | gimmesomeoven.com

Guinness Pulled Pork | gimmesomeoven.com

Guinness Pulled Pork | gimmesomeoven.com

Guinness Pulled Pork | gimmesomeoven.com

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79 comments on “Guinness Pulled Pork”

  1. Pingback: Five Looks: St. Patrick's Day - Something Pretty

  2. Made this earlier this week for St. Patrick’s Day. Not only is this delicious, it has many serving options. Most definitely a keeper recipe. Recipe was well written and easy to follow.
    Was wondering if chicken breasts would work well too. Thinking of chix sliders.

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  7. Made this tonight. Just love the flavor that the Guinness and onions contribute to the seasoned meat. Sweet but not overly and also not too heavy the way a beer braised beef stew could be. Just perfect!

    • Thanks Heather, we’re so glad you loved this! Isn’t Guinness awesome? :)

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  9. just curious… how does the guinness work for the pulled pork? just for taste?? 

    • Yes, it’s all about the taste – it delivers some seriously awesome flavor! We hope you enjoy! :)

  10. Just put this in the crock using Founders Breakfast Stout in place of the Guinness and two honrycrisp apples added in. 10pm can’t come soon enough.

  11. This was really great; Thanks for the recipe! I’ve had bad experiences cooking with Guinness in the past, leaving a bitter aftertaste but I’m glad I gave this recipe a try anyway since that wasn’t the case here at all! Delicious flavour and juicy, juicy, juicy. Thanks again!

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  13. Pingback: Slow Cooker Guinness Pulled Pork — super easy to make in the slow cooker, and p… – YummySum

  14. I think this is the recipe I will try for our annual at the lake cook off. I do have a ‘likely stupid’ question. How do you use the avocado, lime, lemon, cabbage and tomatoes…salad, condiments?

    • Hi Sam! It’s totally up to you — if eating these as sliders, you can put any of those condiments on the sandwich. Or you can add this pork to tacos or salads, etc. We hope you enjoy! :)

  15. Pingback: Slow Cooker Guinness Pulled Pork

  16. LOVE this recipe. When I’m chopping the onions, my wife will hand me a red onion to slice thinly as well. She’ll throw those into some vinegar for a quick pickle. Throw them on top of the Pulled Pork and Hawaiian Buns, and I eat this for about 3 straight days. SO Good!

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  18. it sounds delicious, can it be done in the oven? if so, at what temperature and for how long?
    Thanks

    • Thanks, Jess — we hope you enjoy it! We haven’t tried this in the oven but know it could be done. Follow the steps in the first paragraph of the instructions, then heat your oven to 325 and then sear your pork shoulder and brown your ovens on the stovetop, in a Dutch oven. Then, pour the Guinness over the top of the pork. The pork should be only be partially submerged, with some of the pork remaining above the surface of the liquid. Turn up the heat to bring the beer to a simmer. Once it’s simmering, cover the Dutch oven and transfer to the oven. Cook for 2 to 4 hours, but be sure to let the pork cook undisturbed for 2 hours, then start checking it every half hour. You want the pork to be fork-tender. Just be sure to check the internal temp of the meat with a meat thermometer (it should read 145). We hope this helps — please let us know how it turns out if you give this method a try! :)

  19. Have tried this twice, once with Guinness and once with a coffee imperial stout. Both were tasty.
    Worth noting that if working with a smaller roast, cooking time should be reduced. For a 2-pounder, 8 hours is more than enough.

  20. Can you cook this on high to reduce the time?

    • Hello Katelyn! We haven’t tried that — it’s more of a low and slow dish, so that meat really gets tender and falls apart. Cooking it at a higher temp, and for shorter won’t yield very tender meat, and it won’t be quite as flavorful, we’re afraid.