CrockPot Shredded Pork Roast for a Crowd

An absolutely mouth watering shredded pork recipe that you can easily make ahead!

Course Main Course

Keyword crockpot

Prep Time 15

Cook Time 8

Brining Time 12

Servings servings

Calories 113kcal

1 8qt Slow Cooker the size slow cooker you need depends on the size roast you are making. You will need an 8qt to make the 8lb roast in this recipe.

Add the 1 8 lb. Pork Shoulder Roast to a container large enough to allow it to be completely submerged in beer. I use my dutch oven.
Pour the 3 12 oz bottles of beer over the top of the roast until it is fully submerged.
Cover and place in the fridge for at least 6 hours, overnight if possible.

Carefully remove the brined pork roast from the liquid and set it on a baking sheet. Pat off the excess liquid. It's okay if the roast is still a little bit wet.
Mix the 1 Tbsp smoked paprika, 1/2 cup brown sugar, 1 Tbsp kosher salt, 1 Tbsp black pepper, 1 Tbsp garlic salt, and 1 tsp cayenne pepper together.
Gently rub and pat the spice rub on all sides of the roast.
Pour the 1/4 cup apple cider vinegar and 1/2 cup water into the bottom of your slow cooker.
Gently set the spice rubbed pork roast into the liquid in your slow cooker.
Pour the 1/2 cup Worcestershire sauce over the top.
Use the table in the post to determine how long to cook your roast. For an 8lb I recommend 1 hour on high heat and 8 hours on low heat or until you reach 195 degrees in temp.

Remove the roast from the liquid and set it into a large mixing bowl.
Use two forks or the paddle attachment on your mixer to shred the pork. Be sure to do this while it is warm.
Pour the bottle of bbq sauce into the meat and mix. Add additional liquid from the slow cooker into the meat until you reach your desired texture. I usually add about 3/4 of a cup.
Serve!