Pulled Pork
5lb Pork Shoulder
1 can Guinness
1 white onion, thinly sliced
3 cloves garlic
Brining
1/2 cup salt
1/2 cup brown sugar
1 tsp cumin
1 tsp paprika
1 clove garlic
2 bay leaves
1 tsb black pepper
Brined overnight. Placed the onions on the bottom of the crockpot as a base. Put the pork shoulder on the onions. Run a can of Guinness over it. Drop the garlic on top. Set the crockpot on low. Try to go for at least 8 hours, you can play around with temperature and time.
Served on a toasted bun with coleslaw. I prefer something vinegary, but it’s up to you.