There are few dishes as crowd-pleasing as pulled pork (unless it’s a crowd of vegetarians, of course…) – when people are coming over and you want to eat buffet-style, which is the best way to do it when you’re all in front of the TV – plug in the Crock Pot and make a big batch of pulled pork. Serve with warm buns or cheese biscuits for people to serve themselves. Dinner that doesn’t require a knife and fork is your best bet when eating on the couch.

This is unbelievably fast. Browning the pork first adds flavor to the finished dish, but isn’t absolutely necessary. While the pork is browning, hack apart the veg and throw them in the pot. They are only there for flavor for the pork and stock – you’re throwing them out anyway – so there is no need to be at all dainty about it. Then set the roast on top, pour over the beer or beef stock and you’re done.

Crock Pot Pulled Pork

One 2 to 3 lb pork rib roast or shoulder
2 onions, quartered
2 carrots, chopped
2 stalks celery, chopped
1 bottle dark beer or beef stock
1 cup barbecue sauce (or to taste)
salt and pepper, to taste
buns, biscuits or flour tortillas

Season pork roast on all sides with salt and pepper. Over medium-high heat in a heavy skillet, brown roast on all sides. Place onions, carrots and celery into the slow cooker; top with browned roast.

De-glaze skillet with about 1/4 cup beer, scraping up any bits stuck to pan. Pour liquid and remaining beer over roast in slow cooker. Cover; cook on low for 8 hours.

Remove roast and set it aside. Strain the liquid into a container, discarding vegetables. Place the roast back into the slow cooker, shred with 2 forks until it is completely pulled apart, discarding any chunks of fat you come across, and pour about 1 cup of the strained broth overtop; put the rest in the fridge to make soup with. Stir in the barbecue sauce. Set the Crock Pot on warm to keep it that way.

Serve buffet-style with buns or tortillas and if you like, shredded cheese, chopped tomato, lettuce, caramelized onions or creamy cole slaw.

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