Combine 1/3 of the brown sugar, the paprika, dry mustard, cumin, salt and pepper in a small bowl. Rub the spice mixture all over the pork.
Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup beer into the drippings in the skillet. Transfer the liquid to a 5-6 quart slow cooker.
Add the vinegar, tomato paste, the remaining brown sugar and 2 cups beer to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Pull the pork with two forks and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with BBQ sauce and coleslaw.
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|Serving Size: 1 Serving (666g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 608 (49%)|
|Amt Per Serving||% DV|
|Total Fat 67.6g||90 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 244mg||75 %|
|Sodium 1871.9mg||65 %|
|Potassium 1545.5mg||41 %|
|Total Carbohydrate 72.3g||21 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 66.9g|
|Protein 68.3g||98 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1235
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