Ingredients:
Serves 10
3 1/2 lbs boneless pork rump roast
1 large onion, sliced
1 12 oz. beer, preferably a dark ale
1 Tbsp soy sauce
1 1/2 tsp smoked paprika
1 tsp salt
3/4 tsp freshly ground black pepper
Directions:
Place the roast and onion in a 3 1/2 to 4 quart crock pot. Add beer, soy sauce, paprika, salt, and pepper.
Cook on low about 6 hours, or until fork tender.
Using two forks, pull the meat apart into shreds, discarding any fat.
Strain the onions, reserving 1 C of liquid.
Return shredded pork, onions, and reserved liquid to the crock pot or serving bowl.
