Crockpot Pulled Pork with Ale

This week’s Sunday Funday theme is “Dinner Parties”.  I don’t host much of what I’d consider a dinner party, but occasionally I do feed a crowd.  When I do, my crockpot is the go-to!

I still don’t have an instapot (or an airfryer for that matter) so I may be behind the times, however, this could easily be adapted to the instapot if that's what you have!

This makes enough to feed a crowd with a wonderful flavor profile to boot! Serve over buns or a baked potato bar and you’re ready for the dinner party!

Sunday Funday

Dinner Party Recipes

Crockpot Pulled Pork with Ale

Adapted from Craft Beering

5-6 pound bone-in pork shoulder

1 large yellow onion, sliced

2 tablespoons brown sugar

1 ½ tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 teaspoon ground black pepper

1 (12 ounce) bottle ale

Place the onions in a large crockpot.  Place the pork, fat side up, on top.  Sprinkle all the spices over the meat, rubbing in and sprinkling over the onions as necessary.  Pour the ale over the meat.

Cover and cook on low for 12 hours or high for 6 hours.

Remove the pork from the crockpot and shred, discarding bones.  Remove about ⅔ of the cooking liquid and fat.

Turn the crockpot to warm and return the shredded pork to the crockpot to keep warm.

Serve over baked potatoes or dinner rolls with BBQ sauce, if desired.


  1. This is my favorite kind of meal, Amy! Easy to make AND so delicious. I would love this in a baked potato! And now I'm already thinking about what else to make with the leftovers, if there are any. Maybe enchiladas?

  2. Pork is among my favorite meats. And things lie this only need a fork and an appetite.


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