Beer-braised pork with mushrooms


  • Prep Time8 mins
  • Total Time8 mins
  • Makes4 servings
*PLUS Cooking time: 4 minutes


  • 1 bottle beer

  • 284-mL can undiluted cream of mushroom soup

  • 1/2 cup barbeque sauce

  • 1 to 1.5 kg pork shoulder


  • In bowl of slow cooker, whisk beer with soup and barbecue sauce. Mixture will be lumpy. Remove string from pork and trim off excess fat. Place pork in beer mixture.

  • Cover and cook until pork is tender, 4 to 5 hours on high or 6 to 8 hours on low. Excellent with mashed potatoes and broccoli or carrots. Leftovers will keep well, covered and refrigerated, up to 4 days or freeze up to 2 months.

Nutrition (per serving)

Calories 342, Protein 33.6g, Carbohydrates 12.9g, Fat 16.2g, Fibre 0.6g, Sodium 886mg.

This is a test kitchen favourite! With only four ingredients - beer, mushroom soup, barbecue sauce and pork - we were able to capture the crave-worthy rich flavours of pulled pork, but with half the work!