Ingredients
12
12 servings
- •2 teaspoons whole black peppercorns
- •1 teaspoon cumin seeds
- •1 teaspoon fennel seeds
- •1 teaspoon coriander seeds
- •9 fluid ounces barbecue sauce
- •0.5 cup brown sugar
- •0.25 cup Irish stout beer (such as Guinness®)
- •1 slice sweet onion, halved and sliced
- •4 teaspoons minced garlic
- •1 teaspoon ground paprika
- •1 teaspoon sea salt
- •0.25 teaspoon chili powder
- •1 (6 pound) pork butt roast
Instructions
- Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
- Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
- Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
- Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.
Nutritional Facts
Per 12 servings
- Calories: 497
- Carbohydrate: 18g
- Fat: 28g
- Fiber: 1g
- Protein: 40g
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