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CROCK POT PICKLE PORK

Ingredients

  • Pork butt or shoulder mine was 8.75 lbs
  • Four cloves of garlic and 4 shallots peeled and minced.
  • One bottle of any kind of beer or 12 ounces of water.
  • One 12 – 16 ounce jar of hamburger dill pickles yes all of it.

Instructions

  1. Directions:
  2. Place the pork butt into the slow cooker, pour in the beer/water and then all the pickles sprinkling the garlic and shallots on top.
  3. Cook on high for 8 hours or low for 10 hours. Shred and serve.

Recipe Notes

Serve as pulled beef and “porkles” sandwich. You can put up one-pound packages in the freezer. They will be easy to take out of the freezer and add homemade bar-b-q sauce, or sloppy Joe sauce. You can make enchiladas as well, but the one I’m looking forward to the most are my steamed pork and potato burritos.