Beer & Onion Pulled Pork
This is the kind of dinner that makes your house smell like you’ve been cooking all day, even though the heavy lifting is done for you. Rich, savoury pulled pork, slow cooked in beer and onions until it falls apart, then stirred back through a glossy, reduced gravy that’s packed with depth.
It’s proper comfort food. Deep flavour. Soft, juicy meat. Sweet caramelised onions. And that malty backbone from the beer tying it all together.
This is not dry, stringy pulled pork drowning in bottled sauce. This is savoury, balanced, onion-loaded pulled pork that works just as well piled into soft buns as it does spooned over mash or stuffed into tacos.
And the Instant Pot makes it weeknight realistic.
Rich, savoury, and proper comforting pulled pork cooked in beer and onions until it falls apart.
This recipe is built for flavour and efficiency. Using the Instant Pot means you get slow-cooked texture in a fraction of the time, but I’ll also show you how to make it in the oven or slow cooker if that’s more your style.
Pulled pork traditionally takes hours. Low and slow is the rule. Pork shoulder is full of connective tissue and fat, which need time to break down into that soft, shreddable texture. Pressure cooking speeds up that process dramatically by cooking at higher temperatures under pressure, breaking down collagen quickly while locking in moisture.
The result? Tender, juicy pork in around 90 minutes instead of 6–8 hours.
That’s a serious win.
Why this pulled pork works so well
This isn’t sweet barbecue-style pulled pork. It leans savoury and rich.
Here’s what makes it stand out:
1. Pork shoulder is the right cut
Pork shoulder is built for slow cooking. It’s marbled, full of collagen, and forgiving. When cooked properly, it becomes soft, juicy and deeply flavourful. Lean cuts won’t give you that same texture.
2. Beer builds depth
Lager or ale adds malty bitterness and complexity. As it reduces, it intensifies into something rich and rounded. It’s not “boozy.” The alcohol cooks off. What’s left is depth.
3. Onions do the heavy lifting
Three large onions might sound like a lot. It’s not. They soften, sweeten and melt into the sauce, creating body and richness without needing loads of added sugar.
4. Worcestershire and mustard
These two ingredients are quiet powerhouses. Worcestershire adds umami and subtle tang. Wholegrain mustard brings mild heat and texture.
Everything has a job.
Why use an Instant Pot?
Let’s talk about the pros.
Pressure cooking dramatically reduces cooking time while preserving moisture. What would normally take most of a day in the oven can be done in around an hour and a quarter under pressure.
Benefits include:
Faster cooking without sacrificing tenderness
Deep flavour development
Minimal monitoring
One-pot cooking
Less energy usage compared to long oven cooks
It’s ideal for batch cooking and weeknight efficiency.
You still brown the meat first. You still build flavour. The difference is the time.
Alternative cooking methods
If you don’t have an Instant Pot, you’ve got options.
Slow Cooker Method
Brown the pork in a pan first for flavour. Transfer everything to the slow cooker.
Cook on:
LOW for 8 hours
HIGH for 5–6 hours
Shred and reduce the liquid in a pan if needed before mixing back through.
Oven Method
Preheat the oven to 160C fan.
After browning and building the base in a casserole dish, cover tightly with a lid or foil.
Cook for 3½ to 4 hours until fork tender.
Remove the lid for the final 30 minutes if you want deeper colour.
All three methods work. The Instant Pot is simply the fastest.
Beer & Onion Pulled Pork
Ingredients
1.8 kg pork shoulder, cut into large chunks
2 tbsp olive oil
2 tsp smoked paprika
2 tsp garlic granules
Salt and black pepper
3 large onions, sliced
4 cloves of garlic, minced
300 ml lager or ale
250 ml beef stock
1 tbsp Worcestershire sauce
1 tbsp wholegrain mustard
Method
Season the pork all over with salt, black pepper, smoked paprika and garlic granules.
Set the Instant Pot to sauté. Add the olive oil and brown the pork in batches until properly golden all over. Remove and set aside.
Add the sliced onions to the pot with a pinch of salt. Cook for 5–6 minutes until softened and starting to colour, scraping up the sticky bits. Add the minced garlic and cook for 30 seconds.
Pour in the beer and let it bubble for a couple of minutes to cook off the alcohol. Add the beef stock, Worcestershire sauce and mustard. Stir well.
Return the pork to the pot, nestling it into the liquid. Lock the lid and cook on high pressure for 75 minutes. Allow a natural release for 15 minutes, then vent the rest.
Lift the pork into a tray and shred using two forks.
Set the pot back to sauté and simmer the liquid for 10–15 minutes until reduced into a rich, glossy gravy. Taste and adjust seasoning.
Stir the shredded pork back into the gravy until fully coated.
What to serve with pulled pork
This beer and onion pulled pork is incredibly versatile.
Serve it:
In soft brioche buns with slaw
Over buttery mash
With roasted potatoes
In tacos with pickled onions
Over rice
Stuffed into baked potatoes
It also works brilliantly for meal prep.
Storage and batch cooking
This recipe makes a generous amount.
Store in the fridge for up to 4 days.
Freeze in portions for up to 3 months.
It reheats beautifully. The flavour actually deepens over time.
FAQs
Can I use a different cut of pork?
Pork shoulder is best. Pork loin will dry out.
What beer should I use?
A standard lager or ale works well. Avoid very bitter IPAs unless you want strong bitterness.
Can I make it alcohol free?
Yes. Replace the beer with extra stock and a splash of apple cider vinegar.
Why is my pulled pork dry?
It likely needed longer cooking. It should shred effortlessly when ready.
Can I crisp it up?
Yes. Spread shredded pork on a tray and grill briefly for crispy edges.
Is this spicy?
No. It’s savoury and rich rather than hot.
Final thoughts
This Beer & Onion Pulled Pork is rich, comforting and built for sharing. It tastes like it took all day, but with the Instant Pot, it’s weeknight possible.
Deep savoury gravy. Fall-apart pork. Proper comfort.
This is how you do pulled pork properly.
Beer & Onion Pulled Pork
Ingredients
- 1.8 kg pork shoulder cut into large chunks
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp garlic granules
- 3 large onions sliced
- 4 cloves of garlic minced
- 300 ml lager or ale
- 250 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp wholegrain mustard
Instructions
- Season the pork all over with the salt, pepper, smoked paprika, and garlic granules.
- Set the Instant Pot to sauté. Add the olive oil and brown the pork in batches until properly golden all over. Lift the pork out and set it aside.
- Add the sliced onions straight into the pot with a pinch of salt. Cook for 5–6 minutes until they soften and start to colour, scraping up the sticky bits from the bottom. Add the garlic and cook for 30 seconds.
- Pour in the beer and let it bubble for a couple of minutes to cook off the alcohol. Add the stock, Worcestershire sauce, and mustard, then stir well.
- Return the pork to the pot, nestling it into the liquid. Lock the lid, set to high pressure, and cook for 75 minutes. Let it naturally release for 15 minutes, then vent the rest.
- Lift the pork out into a tray and shred it with two forks.
- Set the pot back to sauté and simmer the liquid for 10–15 minutes until it reduces into a rich, glossy gravy. Taste and adjust the seasoning.
- Stir the shredded pork back through the gravy until it’s properly coated.
