Pulled Pork

INGREDIENTS   

• non-stick cooking spray
• 5 pounds pork loin end roast, well trimmed of fat
• ¼ t. salt
• 2 t. olive oil
• 2 large Vidalia onions, peeled, thinly sliced
• 2 cloves garlic, peeled and crushed
• 1 (12 oz.) bottle of beer, pilsner
• 1 bay leaf
• ¼ cup brown sugar
• 1 (14 oz.) bottle of BBQ sauce
• 1 dried Chipotle chili (optional)
• ¼ teaspoon ground clove 

DIRECTIONS   

1. 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 (10-12 minutes total).
2. Transfer to a crock-pot set to high or stockpot over low heat.
3. 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.
4. Serve on hamburger buns.

Makes 22 sandwiches 

Recipe Image: Vegconom