Ginger Beer Pulled Pork

Name: Ginger Beer Pulled Pork
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 10 servings
Ingredients: 2 teaspoons garlic salt; 1 teaspoon ground ginger; 1 boneless pork shoulder butt roast (2-1/2 pounds); 1 tablespoon canola oil; 1 large onion, diced; 1 can (15 ounces) tomato sauce; 1 medium green pepper, diced; 3 tablespoons brown sugar; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; 1 cup ginger beer; 8 sandwich buns, split and toasted; 2 cups shredded Monterey Jack cheese

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Nancy Heishman, Las Vegas, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This is just one of the many ways I like to cook pork. My family enjoys the ginger flavor and also drinking ginger beer. It's a bit different, but delicious! —Nancy Heishman, Las Vegas, Nevada

Test Kitchen tips

Pair this recipe with a crunchy cabbage slaw.

Serve on slider buns, pretzel or sweet Hawaiian rolls.

TEST KITCHEN APPROVED

Ginger Beer Pulled Pork

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Yield:10 servings

Prep:25 min

Cook:6 hours

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Ingredients

2 teaspoons garlic salt
1 teaspoon ground ginger
1 boneless pork shoulder butt roast (2-1/2 pounds)
1 tablespoon canola oil
1 large onion, diced
1 can (15 ounces) tomato sauce
1 medium green pepper, diced
3 tablespoons brown sugar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 cup ginger beer
8 sandwich buns, split and toasted
2 cups shredded Monterey Jack cheese

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Directions

1
Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened.

2
Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next 7 ingredients.
3
Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with 2 forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.