I finally made friends with my slow cooker again. It took awhile, we haven’t been on speaking terms since that guy ruined several attempts at vegetarian chili earlier in the year. But he likes meat, that slow cooker, and so do I. I think this is the common ground that we’ll share. Slow and low is the best way to cook pork shoulder, making it a perfect slow cooker job. Although I loved the way this turned out, I do still vastly prefer my Le Creuset Dutch Oven, although that guy is much higher maintenance, he can’t be left alone like Slow Cooker can.
Speaking of IPA’s, I’ve been on the hunt for Schlafly’s American IPA, out of Missouri. I’m incredibly fortunate to live on the West Coat of these United States, a hot bed of fantastic IPA’s. I really don’t ever need to wander far to find incredible beer, but sometimes I just want to see what the rest of the USA has to offer. I’ve heard great things about this special release IPA and I want to get one in my pint glasses. If you can sneak me one, let me know, I’ll be forever grateful.
Hawaiian IPA Pulled Pork Sliders
Ingredients
- 4 cloves of garlic rough chopped
- ¼ cup low sodium soy sauce
- 2 tbs Worcestershire sauce
- 1/4 cup tomato paste
- 2 tsp sriracha
- 2 tbs brown sugar
- 2 cup chopped pineapple
- 3.5 lb pork shoulder
- salt and pepper
- 12 ounces IPA
- 24 Hawaiian rolls split
Yield: 24 sliders
Instructions
- In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, tomato paste, sriracha, brown sugar and pineapple. Process until well combined.
- Place the pork shoulder inside a slow cooker, salt and pepper all sides liberally.
- Pour the pineapple mixture and the IPA beer over the pork.
- Cook on low for 8 hours.
- Using two forks, shred while still in the slow cooker, discarding any large pieces of fat.
- Allow to marinate in the juices for about ten minutes, drain well. Serve inside split Hawaiian rolls.