Thursday, October 27, 2005

Favourite Recipe of the Moment

Found this in the most recent issue of Chatelaine (

I tried it, it worked, am still thinking about it and wishing there were leftovers still left in the fridge.

Beer-braised pork with mushrooms

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!

Nutrients per serving
33.6 g protein
16.2 g fat
12.9 g carbohydrates
0.6 g fibre
2.5 mg iron
63 mg calcium
342 calories
886 mg sodium
• Excellent source of niacin, riboflavin, thiamine and vitamin B12
• Good source of iron
Preparation time 8 minutes
Cooking time 4 to 6 hours
Makes 4 servings

1 bottle of beer
10 oz (284 mL) can undiluted cream of mushroom soup
½ cup (125 mL) barbecue sauce
2 to 3 lb (1 to 1.5 kg) pork shoulder

1. 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.

2. 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.

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