I’m really into new things, especially living in new places. I don’t mean moving to new places that I’ve never been, I actually mean living places beginning with the word New… New England… New York… that sort of thing. My boyfriend, however, is dying to move south. He likes the idea of slow-talking, slow-moving, and last but not least, slow-cooking. Unfortunately for him, I can only get behind one of those things, so below you’ll find my recipe for Two Fork Pulled Pork.

[spacer height="10px"]

What I love most about this recipe is that it’s so easy and yet when you’re done it seems so impressive. Pulled pork in a CrockPot is easy to prep and low maintenance to cook. It takes about 8 hours total and only interrupts your day once to pull it apart and douse in BBQ sauce.

[spacer height="10px"]

I make my barbecue sauce from scratch the night before, but if you’re really looking to cut down on prep time, store bought sauce is just fine. If you’re going to make it at home I used a Brooklyn Brewery Brown Ale (again). I truly like using this beer for cooking because the flavor adds a sweetness that pairs itself well with salt. Since my BBQ sauce has ketchup base, the brown ale cuts the salty flavor. For the pork I used a Rogue Dead Guy Ale. Any lager would do, but bocks tend to have a more robust flavor than light lagers do and for this recipe, the more flavor the better!

[spacer height="10px"]

I served our pulled pork on potato rolls with coleslaw alongside this broccoli salad recipe from Taste of Home, but I substituted apple cider vinegar for the red wine vinegar. I can picture these sliders being delicious with mac n’ cheese or potato salad, too.