This post contains affiliate links. This means that if you click through and decide to make a purchase, the price you pay stays the same, but I might receive a small commission that helps me keep the blog running. Thank you for your support.
Generally, most people don't often buy pork cheeks - which suits me, because it makes them cheaper for those of us that do buy them. They are wobbly and a bit gelatinous, but I don't mind that, because they become tender and soft (and therefore gorgeously pull-able) after a few hours dumped in the slow cooker.
Use these to make burritos, salads, noodle dishes, sandwiches - whatever you like. The Guinness imparts a dark, malty flavour to the pork - a richer version of my pulled pork in beer recipe.
Slow Cooker (Crockpot) Pulled Pork Cheeks in Guinness
700g pig's cheeks
A large splash of Guinness
a pinch of salt
1 scant tsp dried thyme
Set the slow cooker to medium. Put the pork cheeks into the crockpot and add the Guinness and a pinch of salt. Sprinkle in the thyme and replace the lid. Allow to cook, by itself, for 7-8 hours, by which time the pork will be so soft and tender you'll be able to pull it apart with a couple of forks.
What do you serve with pulled pork? Do you ever cook pork cheeks?