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Skinny Pulled Pork

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Jennifer Iserloh, The Skinny Chef

6 hr 25 mins total
25 mins prep

453 calories/serving

Recipe Filed Under
Pork, Sandwich

Provided By: Jennifer Iserloh

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Ingredients

Serves:

Non-stick cooking spray

5 pounds pork loin end roast, well trimmed

1/4 teaspoon salt

2 teaspoons olive oil

2 large Vidalia onions, peeled, thinly sliced

2 cloves garlic, peeled and crushed

1 12-ounce bottle of beer, pilsner

1 bay leaf

1/4 cup brown sugar

1 14-ounce bottle of BBQ sauce

1 dried Chipotle chili (optional)

1/4 teaspoon ground clove

Directions

Sprinkle the pork with salt on both sides. Heat a large skillet over high heat. Coat the skillet with cooking spray and brown the pork on all sides, turning occasionally 10 to 12 minutes total. Transfer to a crock-pot set to high or stockpot over low heat.

In the same skillet, add the olive oil and onions. Cook the onions over medium heat stirring occasionally until they begin to soften 8-10 minutes. Add a tablespoon of water if they begin to stick. Add garlic and cook an addition 2-3 minutes until the garlic becomes fragrant.

Transfer onions and garlic to the crock pot or stockpot. Pour half the beer into the skillet and scrap any brown bits sticking to the surface of the pan. Add the beer mixture to the crock or stockpot. Add the remaining ingredients. Cover and cook 6 to 8 hours in the crock pot or simmer in the stockpot over low heat 3-4 hours, or until the meat is tender and begins to break apart. Break up the meat with a fork.