• Salt
  • Pepper
  • 4 pounds pork butt roast
  • 2, 12-ounce bottles Sierra Nevada Pale Ale
  • 9 ounces BBQ sauce
  • Coleslaw
  • Slider buns


Generously season meat with salt and pepper on all sides. Place the pork roast in a slow cooker, fat side up, and pour beer over top. Add water to just cover pork. Roast on low for 6-8 hours, until you can shred meat with a fork. Drain liquid from the pot and shred the pork. Toss with BBQ sauce and cook for 1 hour on medium heat. Serve topped with coleslaw on slider buns. 

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