Beer pulled pork is incredibly popular at the moment and making it in a slow cooker is really easy. The Beer Pulled Pork can be used in so many different ways but a family favourite is using it in burgers. Slow cooker pulled pork is a super recipe and perfect for burgers or even a stirred through a pasta sauce.
Put the 1.5kg pork shulder in the slow cooker (or oven-safe pot with a lid) fat side up.
Pour over 1 litre of beer and 200ml water. Most of the pork should be covered.
Sprinkle the pork with the 2 tablespoons dark brown sugar, 1 tablespoon of dried thyme, 1 tablespoon fresh parsley with a large pinch of salt and pepper.
Turn the slow cooker on low for 10 hours or overnight. Or cook in the oven for 6 hours at 125ºC / 257ºC / gas mark 1.
Mayonnaise
In a small mixing bowl mix together the 4 tablespoons of plain yoghurt, 4 tablespoons of mayonnaise and 2 tablespoons of Dijon mustard.
Chop the parsley and mix it into the mayonnaise mix.
Stir in 1 tablespoon of white vinegar, 1 teaspoon of olive oil and 1 teaspoon of lime juice.
Slaw
Thinly slice 1 small red cabbage and 1 red onion and it to a bowl.
Peel and thinly slice 2 carrots and add them to the red cabbage mix.
Thinly slice the red chilli (optional) and fresh parsley and it to the mix.
Sprinkle over the salt and drizzle with the juice from 1 lime, 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Give it a good stir.
Assemble the beer pulled pork burgers
Take the pulled pork out of the beer and pull it apart.
Toast the burger buns.
Stack the burgers high with the pulled pork, coleslaw and a drizzle of mayonnaise.
Enjoy when still hot and succulent.
Notes
If you have leftovers you can keep them in the fridge for 2-3 days or freeze and defrost them later. Perfect to stir through pasta sauces.