So, here’s the thing. I don’t like beer. Not even a little. It’s too bitter. It’s too foamy. It’s too… hoppy. Yeah, you heard me. Or read me. Whatever.
Know what else is too hoppy? The Easter bunny. Think about it. He gets his kicks from hiding fake eggs from kids. That bunny must be on LOTS of sugar to get all of that done. Plus, he fills baskets with grass. Who does that? Never in my LIFE have I ever looked at an empty basket and thought, “you know what that basket needs? Fake plastic grass.” Never. Not once.
I think I know what makes that Easter bunny so hoppy. It’s the beer. Admit it. He has to be under the influence of something! Well, luckily, I have something else that will make you hoppy this Easter. And not in the-hide-fake-eggs-full-of-black-jelly-beans-because-those-are-the-only-ones-left-after-the-hubby-found-the-bag kind of way. In the my-tummy-is-full-and-now-I-need-a-nap-and-a-napkin kind of way.
Easter is right around the corner. Hope you have a Hoppy One!
Hoppy BBQ Pork
- 2-3lb pork shoulder roast
- 12 oz. beer, divided (use a light colored beer)
- 1 Tbsp. minced garlic
- 16 oz. BBQ sauce (we like Bullseye)
- 4 to 6 hoagie rolls, toasted
- In a bowl, combine one cup of beer and 1 Tbsp minced garlic. Pour over roast in a gallon size ziptop bag and turn the meat to coat. Squeeze out as much air as you can, and let marinate in the refrigerator 8 to 10 hours (overnight), turning once or twice.
- Combine 1 cup BBQ sauce with the remaining 1/2 cup of beer. Remove the roast from the marinade and place it in the crock pot (discard marinade). Pour the BBQ/beer mixture on top. Cook on low for 8 to 10 hours, or until meat falls apart.
- Remove the meat from the BBQ beer mixture and shred the meat. Serve on toasted hoagie rolls with the BBQ/beer mixture or extra BBQ sauce.