Slow Cooker BBQ Brown Sugar + Beer Pulled Pork Sandwiches

Tis the season for slow cookers. When you’re feeling especially busy, or lazy, the slow cooker can be your best friend, and pork is one of the best things you can put into it and be creative. There are a thousand pulled pork recipes out there, and mine was one of convenience and using what I had, that turned out pretty damn good. A random Coors Light that was sitting in the fridge, lots of seasoning, some brown sugar I needed to use (because I rarely bake), and I don’t even need an excuse to use my Stubb’s BBQ Sauce.

At 6:30 am on a Sunday I found myself standing in my kitchen looking to throw this roast in the crockpot and putting this recipe together. I had went to bed at 10pm (on a Saturday…) so I was wide awake earlier than I would have liked. But the peacefulness of being in the kitchen while everyone else was sleeping inspired me to pull this together.

Easy, quick and satisfying, I highly recommend this recipe to anyone looking for a quick weeknight or weekend meal!

What is your favorite way to make pulled pork? 



Slow Cooker BBQ Brown Sugar + Beer Pulled Pork Sandwiches
Serves 8


  • 3-4 pound roast (Use your favorite cut; I had an arm roast in my deep freeze I used)
  • 2 tbsp. onion powder
  • 2 tbsp. mustard powder
  • 2 cloves of garlic, minced
  • 2 tbsp. garlic powder
  • 1 tbsp. pepper
  • 1 tbsp. salt
  • 1 c. light brown sugar, loosely packed
  • 8 oz. beer (I used Coors Light)
  • 1 c. BBQ sauce (I use Stubb’s Original BBQ Sauce)
  • 8 whole what hamburger buns


  1. Season your roast with onion powder, mustard powder, garlic powder, minced garlic, pepper and salt on each side and place in your slow cooker.
  2. Pack the brown sugar on top and pour the beer around the roast.
  3. Cook for 8 hours on low.
  4. Shred the roast and drain any excess beer so there is just a small layer of brown sugar/beer mixture at the bottom of the cooker.
  5. Mix in the BBQ sauce and cook for another 30 minutes.
  6. Serve on whole wheat hamburger buns with any of your favorite toppings (I used yellow mustard and pickles). Enjoy!


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