Tender and flavorful pulled pork infused with the warm spices of clove and the richness of nut brown ale, served on a soft hamburger bun with a tangy slaw.
Ingredients: 3 lbs pork shoulder, trimmed. 1 onion, sliced. 4 cloves garlic, minced. 1 cup nut brown ale. 1/4 cup apple cider vinegar. 2 tbsp brown sugar. 2 tsp ground cloves. 1 tsp paprika. Salt and pepper to taste. 6 hamburger buns, for serving.
Instructions: In the bottom of the slow cooker, put garlic and onions that have been sliced. Salt, pepper, and ground cloves should be rubbed into the pork shoulder. In the slow cooker, put the pork shoulder on top of the garlic and onions. Put nut brown ale, apple cider vinegar, and brown sugar in a bowl and mix them together. Spread the mix on top of the pork shoulder. Cover and set the heat to low. Cook for 8 to 10 hours, or until the pork is soft and a fork can easily shred it. Use two forks to shred the pork after it's done cooking. Put pulled pork on hamburger buns and top with slaw, if you want.