This recipe results in succulent, flavorful meat that no one will believe is low fat. It's a great recipe to throw together in the morning and have ready to eat for dinner. It can be served on big buns for a meal or mini slider buns for a party. Versatile and delicious!
- 4-5 pound lean pork roast (center cut pork loin or similar)
- 1/2- 3/4 cup 14-spice dry rub mix in the ingredients section
- 1 bottle dark beer 12-oz.
- 3-5 tablespoons cornstarch
- barbecue sauce
- Remove as much fat as possible from pork roast.
- Cut roast into 3-4" pieces.
- Pour dry spice rub into a shallow dish. Roll each piece of pork in the spice rub, covering all sides.
- Place pork in slow cooker. Add beer. Cook on low 8-12 hours, or on high for 6-10 hours. When done, pork will easily flake apart with a fork.
- Remove pork from slow cooker and shred with 2 forks.
- Strain broth through fine wire mesh strainer. Remove fat with grease separator or spoon.
- Return broth to slow cooker or saucepan on the stovetop.
- To thicken the broth, measure 1 tablespoon cornstarch per 1 cup of liquid. In a small bowl, whisk together a slurry with equal parts of the cornstarch and water.
- Slowly whisk slurry into hot broth. Heat until thickened.
- Combine shredded pork and thickened broth in slow cooker on high; heat through.
- Taste and add salt, if needed.
- Serve on buns, plain or with barbecue sauce.
- ALTERNATIVE METHOD: Mix barbecue sauce with cooked, shredded pork in a slow cooker in place of thickened broth. Heat through on high.