Crockpot Beer-Braised Pork Sandwiches recipe

Tender pork shoulder slow-cooked with beer, onions, and spices until fall-apart juicy, then shredded and mixed with smoky barbecue sauce. Pile it high on soft buns with pickles or slaw for hearty, beer-infused sandwiches bursting with rich, malty depth and classic BBQ flavor—comfort food at its easiest and most delicious.

Why You’ll Love This Recipe:

This recipe transforms a humble pork shoulder into something magical with minimal effort. The low-and-slow cooking breaks down the meat into melt-in-your-mouth shreds while the beer adds a subtle malty richness that cuts through the fattiness and enhances every bite—no need for fancy techniques or constant babysitting.

It’s incredibly forgiving (perfect for beginners), yields a huge batch for feeding a crowd or meal prepping, and the flavors deepen overnight. Whether you’re hosting a backyard party or just craving comforting sandwiches, this delivers that irresistible smoky-sweet-savory balance everyone craves, with the bonus of your house smelling amazing all day.

Yield: 12 generous sandwiches

Crockpot Beer-Braised Pork Sandwiches recipe

Print

Juicy slow-cooked beer-braised pulled pork shredded with BBQ sauce for easy, flavorful sandwiches—perfect for crowds!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 4-5 lb boneless pork shoulder (pork butt), trimmed of excess fat
• 1 large onion, thinly sliced
• 12 oz (1 bottle/can) beer (lager, amber ale, or stout recommended)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups barbecue sauce (your favorite, plus extra for serving)
• 2 tbsp brown sugar (optional, if sauce needs sweetness)
• Buns (hamburger, brioche, or onion rolls), for serving
• Optional toppings: coleslaw, pickles, sliced onions, jalapeños

Instructions

1. Get your pork ready — Pat the pork shoulder dry with paper towels (this helps seasonings stick!), then rub it all over with salt, black pepper, smoked paprika, garlic powder, and onion powder. Give it a good massage so every bit gets flavored—trust me, this step builds incredible taste!
2. Layer the base — Scatter the thinly sliced onion across the bottom of your crockpot like a cozy bed for the pork. The onions will soften and add sweet aroma as everything cooks.
3. Add the star — Place the seasoned pork right on top of those onions, fat side up if it has one (it'll baste itself as it melts).
4. Pour in the magic — Crack open that beer and gently pour it around the pork (not directly on top so you don't wash off seasonings). It should come about halfway up the sides—add a splash more broth if needed.
5. Set it and forget it — Pop the lid on, set your slow cooker to LOW for 8-10 hours (or HIGH for 5-6 hours). Walk away and let the low heat work its tenderizing wonders—the pork is done when it shreds easily with a fork.
6. Rest and shred — Carefully lift the pork out to a large cutting board or bowl. Let it rest 10 minutes (it'll be hot!), then use two forks to shred it into bite-sized pieces, discarding any big fat chunks.
7. Sauce it up — Return the shredded pork and softened onions to the crockpot. Stir in your barbecue sauce (start with 1½ cups and add more to taste) plus the brown sugar if using. Mix everything gently so the meat soaks up that saucy goodness.
8. Warm and meld — Set the slow cooker to WARM (or low) for 20-30 minutes to let flavors marry. Taste and tweak—more sauce for tang, a pinch of salt, or hot sauce for kick.
9. Toast those buns — While it warms, lightly toast your buns for that perfect contrast of soft inside and crisp edges.
10. Build and enjoy — Pile the beer-braised pulled pork high on buns, add your favorite toppings like creamy coleslaw or pickles, and dig in! These sandwiches are messy, juicy, and utterly addictive—grab napkins!

Notes

Alcohol mostly cooks off during long simmering, leaving flavor behind, but use non-alcoholic beer if preferred. For crispier edges, broil assembled sandwiches briefly.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 100Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 607mgCarbohydrates 23gFiber 1gSugar 17gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use a flavorful beer like a lager, amber ale, or stout for deeper taste—avoid very bitter IPAs unless you love hops.
• Trim excess fat from the pork but leave some for moisture and flavor.
• For extra caramelization, sear the pork in a hot skillet before adding to the crockpot (optional but worth it).
• Shred the pork while warm using two forks or a stand mixer for speed.
• If the sauce is too thin after mixing, simmer it briefly on the stove to thicken.
• Taste and adjust seasoning after shredding—add more BBQ sauce, salt, or a splash of apple cider vinegar for brightness.

Ingredients Notes:

Pork shoulder (also called pork butt) is the star—it’s marbled with fat that melts during slow cooking, keeping the meat succulent and shreddable. Boneless is easiest, but bone-in adds extra flavor (just remove the bone after cooking). Beer tenderizes and infuses subtle malty notes; choose something you enjoy drinking.

Onion and garlic build an aromatic base, while simple seasonings like salt, pepper, smoked paprika, and garlic powder amp up the savoriness without overwhelming. Barbecue sauce brings tangy sweetness—use your favorite store-bought (like Sweet Baby Ray’s) or homemade for control. Brown sugar adds a touch of caramel depth if your sauce is on the tart side.

Variations and Substitutions:

Make it spicier by adding chipotle peppers in adobo, cayenne, or hot sauce to the braising liquid. For a root beer twist, swap beer for root beer for a sweeter, soda-infused version. Use chicken broth or cola instead of beer for a non-alcoholic option.

Try different BBQ sauces: smoky hickory, Carolina mustard-style, or Kansas City sweet. Add sliced jalapeños or bell peppers to the crockpot for veggie bulk. For a Mexican-inspired variation, mix in cumin, oregano, and lime juice after shredding, then serve in tacos. Pork loin works for a leaner result but may dry out slightly—reduce cook time and add extra liquid.

Storage Options:

Store shredded pork (with sauce) in an airtight container in the fridge for up to 4-5 days. Freeze in portions for up to 3 months—thaw overnight in the fridge and reheat gently on the stove or microwave with a splash of broth to keep it moist. Reheat leftovers in a skillet for crispy edges or back in the slow cooker on warm.

Dish Gallery

Please share this Crockpot Beer-Braised Pork Sandwiches recipe with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow Cooker Chocolate Pecan Pie recipe