Ingredients
Scale
- For the Pork:
- 4–5 pound Pork shoulder (also called Pork butt)
- 1/4 cup canola oil
- 3 Tbls. brown sugar
- 1 Tbls each kosher salt and pepper
- 2 Tbls. smoked paprika
- 1 Tbls. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1 tsp. celery salt
- 2 tsp dry mustard
- 16 ounces favorite beer (I used Surly Oktoberfest)
- For the Tangy Slaw:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp. tabasco
- 2 Tbls. cider vinegar
- 1 tsp. sugar
- 1 16-ounce package coleslaw mix
- salt and pepper to taste
- To assemble:
- Favorite BBQ Sauce
- Favorite slider bun
Instructions
- Preheat oven to 325.
- Take pork shoulder out of the refrigerator and bring to room temperature for about 30 minutes.
- In a small bowl, mix together brown sugar, salt and pepper, smoked paprika, chili powder, garlic powder, cayenne pepper, celery salt, cumin, and dry mustard.
- Rub spice mixture into all sides of the pork.
- Heat a large Dutch-oven over medium-high heat and add canola oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, approximately 10-15 minutes total.
- Add beer to the Dutch oven. Transfer to the oven and cook 3 hours, turning meat every hour.
- When cooked and the meat is fork-tender, remove Pork from Dutch-oven, discard any large fatty pieces, and shred meat with two forks. Return it back to Dutch oven and let it simmer in juices for 5-10 minutes. Remove to plate or keep warm over
stove top. - To make
tangy slaw, in a large bowl mix mayonnaise, sour cream, Tabasco and cider vinegar. Add coleslaw and toss to coat. Season to taste with salt and pepper. Place in refrigerator until ready to serve. - To serve, place
heaping scoop of pulled pork on the bottom of the bun. Top with favorite barbeque sauce, followed by a scoop of coleslaw.