Slow Cooker Beer Pulled Pork

This Slow Cooker Beer Pulled Pork is easy to prepare, feeds a crowd, tastes delicious and is a little bit lighter than traditional recipes. Perfect for winter months and entertaining.

This Slow Cooker Beer Pulled Pork is easy to prepare, feeds a crowd, tastes delicious and is a little bit lighter than traditional recipes. Perfect for winter months and entertaining | Imagelicious

Last year my best friend hosted a little get together around holidays. She had a wonderful and delicious spread waiting for us on the dining table: cheeses, smoked salmon rillette, veggies, dips, and for the main event a big bowl of sweet and smokey and savoury pulled pork that she made in her slow cooker. She told me that it was the famous Dr Pepper pulled pork from Pinterest. 

A few weeks later I bought a package of pork loins at Costco and knew that it was my time to make pulled pork. I also knew that I had to use a different recipe. It's one thing to have that at a friend's house but my husband wouldn't like anything made with pop at home. He also isn't a fan of BBQ sauce (I know, crazy!) and the amount of sauce would need to be adjusted. Enter this Slow Cooker Beer Pulled Pork. I have to say I am not sure if beer is much better than Dr. Pepper, but it feels better in my mind. I don't go too heavy on spices and add a little bit of BBQ sauce right in the beginning of cooking along with beer. Once it's cooked, I add more BBQ sauce onto my own portion and my husband adds cayenne pepper and garlic salt onto his. This is what I love about this particular recipe - the end result is the pulled pork that tastes light and clean and is perfect to use for other meals.

And with that I am announcing a new series of Pulled Pork Posts on my site!! There will be Pulled Pork Pies and Pulled Pork Pizza and Pulled Pork Waffles! Yes, that's right, I took Pulled Pork and stuffed it inside crispy waffles and topped them with an oozing poached egg. I spent weeks coming up and testing various ways of using Pulled Pork in anything other than a standard (yet delicious) sandwich. And if you are looking for a delicious Pulled Pork Sandwich, then may I suggest my Cottage Cheese and Jalapeño Rolls from a few weeks ago? They are the ones I used in the photos. These rolls are sturdy enough, yet fluffy. They also have this subtle jalapeño kick that goes so well with the Slow Cooker Beer Pulled Pork.

Did I also mention how easy this recipe is? The only difficult part is chopping an onion and I have to be really honest - you don't necessary need an onion, you can totally omit it, although it's better with the onion! So, even though it takes 9 hours to make, I am filing this under Mom recipe since it takes under 5 minutes to throw it together. And you also get to finish that bottle of beer after using 250ml in the recipe and I love this excuse to drink beer in the morning!!

This Slow Cooker Beer Pulled Pork is easy to prepare, feeds a crowd, tastes delicious and is a little bit lighter than traditional recipes. Perfect for winter months and entertaining | Imagelicious

Slow Cooker Beer Pulled Pork

Makes a lot of pulled pork

Onion, diced - 1 large
Pork tenderloins - 3-4 pounds or 3 tenderloins
Spicy smoked paprika - 1 tablespoon
Mustard powder - 1 tablespoon
Dried parsley - 1 tablespoon
Garlic salt - 1 teaspoon (or more to taste, I use very little salt usually)
Beer - 250 ml
BBQ sauce - 1/4 cup
  • Add all the ingredients to slow cooker.
  • Cook on low for about 8 hours.
  • After 8 hours use two forks to pull pork apart and cook for another 30-60 minutes.
  • Serve with more bbq sauce and spices to taste.

After the initial 8 hours of cooking it'll look that there's a lot of liquid, but once the pork is pulled, the liquid will coat all of the little pieces and will become sauce. If there's not enough liquid after pork is pulled apart, then add a little bit more water or stock or beer.

This Slow Cooker Beer Pulled Pork is easy to prepare, feeds a crowd, tastes delicious and is a little bit lighter than traditional recipes. Perfect for winter months and entertaining | Imagelicious
This Slow Cooker Beer Pulled Pork is easy to prepare, feeds a crowd, tastes delicious and is a little bit lighter than traditional recipes. Perfect for winter months and entertaining | Imagelicious
Posted on December 1, 2016 and filed under Mom recipe, Recipe, Pulled Pork Posts.
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Vegan Gingerbread Cake

This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It's deliciously spicy and soft and light. Easy one-bowl dessert that can be made even during the busiest holiday season.

This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It's deliciously spicy and soft and light. Easy one-bowl dessert that can be made even during the busiest holiday season | Imagelicious

I was supposed to post something else today just not to have two cake posts in a row, but I can't wait to share this creation. It's a variation of my Pumpkin Spice Vegan Cake but although it's similar it's still very different. The aroma of this Vegan Ginger Cake permeated the air in my kitchen for a few days. Every time I'd go downstairs to get a cup of coffee or tea I could smell the wonderful spicy ginger and warming cinnamon. I made this cake twice last week it was so good. And I ate them both almost entirely by myself. My husband isn't into sweets too much and he's not a huge fan of gingerbread spices either. So, I ate at least three quarters of both of the cakes. I feel a little bit guilty, but not really as I am planning on making this cake again and again and again.

Gingerbread flavour wasn't popular in Russia during holiday season. We had our own version of Gingerbread but it was more peppery than gingery. It was also eaten all throughout the year, not just during winter. December for me smelled like mandarin oranges. Back when I was little, when Russia was still Soviet Union and store shelves were bare, those small orange jewels were a wonderful holiday treat - rare and precious. We even hung clementines on the christmas tree as decorations. Cinnamon was primerily a fall spice and ginger was foreign and unfamiliar. Now that I've lived in Canada for almost two decades, gingerbread means holidays. I started listening to Christmas music last week and we just put up our Christmas tree and this Vegan Gingerbread Cake was a perfect accompaniment to the songs and twinkle lights. 

This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It's deliciously spicy and soft and light. Easy one-bowl dessert that can be made even during the busiest holiday season | Imagelicious

The recipe is super easy to make - just mix everything in a bowl and pour into an oiled and floured cake pan. It totally goes onto my Mom-recipe list. I use unsweetened apple sauce instead of eggs and some oil; it also adds some sweetness. Brown sugar and molasses add a distinct punch of flavour and colour. Ginger, cinnamon, nutmeg and cloves mingle together in the batter and make the kitchen smell like home and childhood and magic. I started making vegan cakes a few years ago and I haven't looked back. I really don't miss butter or eggs or milk in them - if made properly they are moist and soft and absolutely delicious!

Check out the video of me making the cake below. I even did my nails for the first time since I had the baby!

This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It's deliciously spicy and soft and light. Easy one-bowl dessert that can be made even during the busiest holiday season | Imagelicious

Vegan Gingerbread Cake

makes one 1-inch cake

Flour - 1+1/2 cup
Brown sugar - 1/2 cup
Salt - 1/4 teaspoon
Baking powder - 1+1/2 teaspoon
Ginger - 1+1/2 teaspoon *
Cinnamon - 1 teaspoon *
Nutmeg - 1/4 teaspoon *
Cloves - 1/4 teaspoon *
Vegetable oil - 1/4 cup
Fancy molasses - 1/2 cup
Apple sauce (unsweetened) - 1/2 cup
Water - 1/2 cup
  • Preheat the oven to 350F.
  • In a large bowl combine all the dry ingredients and mix well making sure that there are no lumps.
  • Add all the wet ingredients and mix until flour disappears.
  • Grease and flour an 8-inch cake pan.
  • Pour the batter into the prepared cake pan and bake for about 50-55 minutes or until cake is baked through and there are no crumbs sticking to a toothpick inserted in the centre of the cake for testing doneness. Note: my oven usually takes longer for everything, so start checking after 40 minutes or so.
  • Dust with icing sugar and eat either warm or cool. It stays soft and moist for a couple of days if it lasts this long.

* You can use your favourite gingerbread spices instead of what I listed. You'll need 1 tablespoon of the spices or a bit more if you'd like a more pronounced gingerbread flavour.

This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It's deliciously spicy and soft and light. Easy one-bowl dessert that can be made even during the busiest holiday season | Imagelicious
This Vegan Gingerbread Cake is perfect for breakfast with a mug of coffee or an afternoon snack with a cup of tea. It's deliciously spicy and soft and light. Easy one-bowl dessert that can be made even during the busiest holiday season | Imagelicious
Posted on November 28, 2016 and filed under Mom recipe, Recipe, Video.
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Pumpkin Spice Vegan Cake and RawSpiceBar Giveaway

This Pumpkin Spice Vegan Cake is soft and pillowy, delicate and wonderfully spiced, no-one would ever guess that it is vegan.

I received product in this post for free but all opinions are my own. I actually used and loved the product for many months before the company contacted me.

I love subscription packages. There's nothing like opening your mailbox and getting a parcel not knowing what will be inside. It reminds me of opening presents during holidays except you get to do it every month so it's even better. Most of the subscriptions that I had were makeup or lifestyle but I had two food related packages also. First one was a breakfast box that was given to me by a friend and that sparked my subscription addiction. Second was RawSpiceBar kits. I discovered the spices almost two years ago and thought they were an absolutely perfect gift, so I gave a subscription to my brother for Christmas. Then my sister in law kept telling me about all the amazing meals he made her with the spices and I knew that I had to subscribe myself too.
RawSpiceBar subscription kits | Imagelicious

With RawSpiceBar subscription you get a small parcel every month that contains three packages of various spices from around the world. You also get recipes to make with the spices. I had this subscription for six months and didn't resume because I was pregnant and thought that I'd never ever want to cook or eat anything again, but I made many different meals using their recipes and flavours.

It was a pleasant surprise when RawSpiceBar reached out to me a few weeks ago with an offer to send me their November spices to try out their service. I jumped onto this opportunity as I already love them!

Since I subscribed to them last year they changed the packaging. Spices used to come in brown paper bags and now they use these super cute colourful little pouches. They also now send two different recipes for each spice mix which is great as you have a choice of what to make. The actual spices are fresh, vegan, sugar-free, and gluten-free. Also, unlike most other subscriptions they cost very little, only 6-8 US$ a month with free shipping even in Canada.

RawSpiceBar subscription kits | Imagelicious
RawSpiceBar subscription kits | Imagelicious

With holidays coming up it's an absolutely amazing gift for a foodie in your family. I am also super excited to announce that I have a giveaway for December spices from RawSpiceBar. I asked the team behind RawSpiceBar and not only December spices are Holiday themed, but they also feature Icelandic flavours - I have a feeling that I'm going to subscribe for that month too! And if you don't win, fear not! RawSpiceBar offered a 50% discount off a 1-month subscription if you use code 'imglcious'. Scroll to the end of the post to enter the giveaway!!! Giveaway is open from November 21 to November 25 to US and Canada only. Skill testing question is required. Contest is now closed.


Pumpkin Spice Vegan Cake is soft and pillowy, delicate and wonderfully spiced, no-one would ever guess that it is vegan | Imagelicious

I received a November package which included a lovely assortment of fall inspired warming spices. One of the mixes was Unpumpkin Spice, which although sounds cool and funny tasted pretty much like a really good Pumpkin Spice. Recipes provided were good, but I didn't have the ingredients to make them, so I came up with my own recipe. Oh my! I am rarely this pleasantly surprised by my baking. This cake turned out soft and pillowy, delicate and wonderfully spiced. I didn't even notice how I ate quarter of the cake in just a few minutes. Good thing is that it's also vegan and although it's not totally oil-free, it only uses quarter of a cup of oil. I have a sneaking suspicion that I could reduce the oil to even 1/8 of a cup, but I haven't tried it myself. You could also definitely reduce sugar by 1/8 of a cup in this recipe if you are ok with less sweet desserts. It's not that sweet as it is, but it could definitely use an adjustment if you'd like to make it a little bit healthier.

I also consider this recipe a Mom-recipe as it requires one bowl and one spoon to mix, no mixer or food processor or multiple bowls needed. You do need measuring cups, but there's no going around it when baking unless you use scales to measure all the ingredients. Batter is mixed in less than 5 minutes, so if you'd like to bake the cake you actually need to turn on the oven way before you start making the cake otherwise it won't be hot enough when you need it.

Pumpkin Spice Vegan Cake is soft and pillowy, delicate and wonderfully spiced, no-one would ever guess that it is vegan | Imagelicious

Pumpkin Spice Vegan Cake

makes one 8-inch cake

Flour - 1 1/2 cup
Baking powder - 1  1/2 teaspoons
Salt - 1/4 teaspoon
Brown sugar - 3/4 cup (you could reduce to 1/2 cup)
Pumpkin spice - 2 teaspoons (I used RawSpiceBar Unpumpkin spice mix)
Unsweetened apple sauce - 1/2 cup
Oil - 1/4 cup
Water - 1 cup
  • Preheat the oven to 350F.
  • In a large bowl combine all the dry ingredients and mix well making sure that there are no lumps.
  • Add all the wet ingredients and mix until flour disappears.
  • Grease and flour an 8-inch cake pan.
  • Pour the batter into the prepared cake pan and bake for about 50-55 minutes or until cake is baked through and there are no crumbs sticking to a toothpick inserted in the centre of the cake for testing doneness. Note: my oven usually takes longer for everything, so start checking after 40 minutes or so.
  • Dust with icing sugar and eat either warm or cool. It stays soft and moist for a couple of days if it lasts this long.
Pumpkin Spice Vegan Cake is soft and pillowy, delicate and wonderfully spiced, no-one would ever guess that it is vegan | Imagelicious
Pumpkin Spice Vegan Cake is soft and pillowy, delicate and wonderfully spiced, no-one would ever guess that it is vegan | Imagelicious
Posted on November 21, 2016 and filed under Giveaway, Mom recipe, Quick Recipe, Recipe.
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