Wine of the Month Recipe
2018 Vintner's Barbera
- 92 points -
Ingredients
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5-7lb pork butt / pork shoulder, bone in
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1 cup beer, apple cider or apple juice
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RUB:
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3 tbsp brown sugar
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1 tbsp paprika powder
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1 tbsp garlic powder
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2 tsp onion powder
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2 tsp mustard powder
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1 tsp cumin powder
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1 tbsp salt
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1 tsp black pepper
BBQ SAUCE:
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1 cup apple cider vinegar
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3 cups tomato ketchup
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1 cup water (or use remaining beer!)
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3 tbsp molasses , orginal (not blackstrap)
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2/3 cup brown sugar
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4 tsp mustard powder
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3 tsp garlic powder
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4 tsp Worcestershire sauce
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2 tsp salt
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2 tsp black pepper
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2 tsp Tabasco or cayenne pepper (optional, for spiciness)
Instructions
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.
BROWNING IN OVEN (OPTIONAL, RECOMMENDED):
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.
SHREDDING:
Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
Serve stuffed in sliders with coleslaw.
BARBECUE SAUCE:
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