Steve Freides wrote in rec.food.cooking:

> sf wrote:
> > On Wed, 30 Dec 2015 14:21:44 -0500, "Steve Freides" >
> > wrote:
> >
> > > We got our first slow cooker. My wife found a recipe we used -
> > > pork tenderloin, bbq sauce included in the cooking. We started
> > > with store-bought, marinated pork tenderloin.
> > >
> > > Overall, it came out tasty enough but much too vinegary for my
> > > taste. I am thinking that perhaps we should cook without bbq
> > > sauce and add that only after it's cooked.
> > >
> >
> > Just an FYI about pork, in my mind there's no better partner than
> > beer - but you could use apple cider/juice. I wouldn't waste my
> > money on a tenderloin for the slow cooker when pork shoulder is
> > perfect for pulling. I do mine with beer only so the leftovers are
> > versatile.
> >
> > > Comments, recipe ideas, cuts of meat - all appreciated.
> > >
> > > Thanks in advance.
> > >
> > Everything you'd normally braise or stew is perfect for a slow
> > cooker and mine makes stock a couple of times a month.
>
> Beer sounds interesting - do you put in with the meat while it's slow
> cooking? How much beer?
>
> -S-

Most of the beer recipes I've seen use 1 standard can/bottle to about
5-7lbs meat (pork shoulder or butt).

Quite a few of them use a dark beer. Avoid 'dry' beers like Asahi.
Guiness would be a good pick.

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