top of page

Wine of the Month Recipe


2018 Vintner's Barbera
- 92 points -


  • 5-7lb pork butt / pork shoulder, bone in

  • 1 cup beer, apple cider or apple juice

  • RUB:

  • 3 tbsp brown sugar

  • 1 tbsp paprika powder

  • 1 tbsp garlic powder

  • 2 tsp onion powder

  • 2 tsp mustard powder

  • 1 tsp cumin powder

  • 1 tbsp salt

  • 1 tsp black pepper


  • 1 cup apple cider vinegar

  • 3 cups tomato ketchup

  • 1 cup water (or use remaining beer!)

  • 3 tbsp molasses , orginal (not blackstrap)

  • 2/3 cup brown sugar

  • 4 tsp mustard powder

  • 3 tsp garlic powder

  • 4 tsp Worcestershire sauce

  • 2 tsp salt

  • 2 tsp black pepper

  • 2 tsp Tabasco or cayenne pepper (optional, for spiciness)



Mix the Rub together, then rub all over the pork.

Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.


Preheat oven to 180°C / 350°F.

Transfer from slow cooker into a roasting pan (reserve liquid).

Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.

Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.


Shred pork using 2 forks. Pour over BBQ sauce, toss gently.

Serve stuffed in sliders with coleslaw.


Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.

Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency.

Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.

Previous Recipes

Shipping to:  Washington, Oregon, Idaho, Colorado, Texas, California, Florida

bottom of page