Variations & Tips
If you prefer a thicker gravy, whisk 1 to 2 tablespoons of cornstarch with an equal amount of cold water and stir it into the hot cooking liquid after you remove the pork; turn the slow cooker to HIGH and cook for about 15 minutes, stirring, until slightly thickened, then add the shredded meat back in. For a smokier flavor, add 1 teaspoon smoked paprika or a few dashes of liquid smoke to the beer mixture. You can also tuck a couple of bay leaves around the pork before cooking, just remember to fish them out before serving. If dark beer isn’t your style, a brown ale or amber works nicely, though the flavor will be a bit lighter. For a touch of heat, add 1/2 teaspoon crushed red pepper flakes to the mixture. This recipe also adapts well to smaller households: use a 2- to 3-pound pork butt and halve the rest of the ingredients, keeping the same cooking time until the meat is fall-apart tender. Leftovers can be turned into tacos, layered in baked potatoes, or stirred into cooked beans for a hearty second meal
