Julie Says: This is unbelievably fast. While the pork is browning, hack apart the veggies and throw them in the pot. They are only there for flavour for the pork, so there is no need to be at all dainty about it. Then set the roast on top, pour over the beer and you’re done.

Ingredients

• 1- 2 to 3 lb pork rib roast or shoulder, or two pork tenderloins (which are leaner)
• salt & pepper
• canola or olive oil, for cooking
• 1 large onion, chopped
• 2 carrots, chopped (no need to peel them)
• 2 stalks celery, chopped
• 1 bottle dark beer, root beer or apple cider/juice
• 1 cup barbecue sauce (or to taste)
• soft buns
• creamy coleslaw, for serving with (optional)

Directions

Season the pork on all sides with salt and pepper. Set a skillet over medium-high heat, add a drizzle of oil and brown the meat on all sides. Remove from the pan and set aside on a plate. Add the vegetables to the pan and cook for a few minutes, until starting to turn golden on the edges (if you don't have time for this, you could stick them directly into the slow cooker, but caramelizing them a bit will add more flavour).

Put the vegetables in the bottom of the slow cooker, and top with the pork.

Pour some of the beer into the skillet and swirl it around, scraping up any flavourful browned bits stuck to the bottom of the pan, and then pour it into the slow cooker. Pour the rest of the beer the pork and vegetables as well.

Cover and cook on low for 6-8 hours.

Remove the meat from the slow cooker and set it aside. Strain the vegetables and keep the sauce (alternatively, you could blend the lot in a blender or food processor for a thicker sauce, which makes a great base for soup), skim as much fat as possible from the surface and set aside. Put the meat back into the slow cooker and shred with a fork, discarding any chunks of fat you come across; moisten with the reserved liquid and add the barbecue sauce.

Set the slow cooker to warm to serve from; load onto soft buns and top with cole slaw if desired.

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