Slow Cooker Stout Pulled Pork
2 medium yellow onions, thinly sliced
4 cloves garlic, peeled and smashed
1 tablespoon chili powder
1 tablespoon, kosher salt
1 teaspoon cumin
1 teaspoon coridander
1 teaspoon brown sugar
1 6-lb pork shoulder/butt
12 oz stout, such as Guinness
1 cup orange juice
1 cup chicken stock
barbecue sauce for serving (if you wish)
kosher salt and freshly ground black pepper
Place the onions and garlic in the bottom of a slow cooker insert. In a small bowl, combine the chili powder, salt, cumin, coriander and brown sugar. Rub the pork shoulder with the spice rub on all sides. Place the seasoned pork shoulder with the fat side up on the bed of onions in the slow cooker. Pour in the stout, orange juice and chicken stock. Cover and set the slow cooker for 6 hours on high or 10 hours on low, or until the pork is fork tender and coming apart. If possible, rotate the pork shoulder once during cooking (this helps, but is not necessary).
Once cooked, carefully transfer the pork to a cutting board. Shred the pork using two forks, and discard any fat. If you wish to serve with barbecue sauce, stir in it in at this time. If you are planning on using the pulled pork for another recipe, season to taste with salt and pepper, and place in a bowl. Strain the liquid remaining in the slow cooker and use a bit of this liquid to keep the pulled pork moist.