• Author: Tonja Engen



  • For the pork:
  • 1 tbs kosher salt
  • 1 tbs black pepper
  • 2 tbs brown sugar
  • 1 tbs garlic powder
  • 1 tbs chili powder
  • 1 tbs ground cumin
  • 2 tsp smoked paprika
  • 2 tsp dry mustard powder
  • 4 lb Pork butt (also called pork shoulder)
  • 4 cloves of garlic, peeled
  • ¼ cup olive oil
  • 2 12-oz bottles of your favorite beer
  • 24 slider buns
  • For the cheese sauce:
  • 2 tbs unsalted butter, melted
  • 2 tbs flour
  • 2 tbs cornstarch
  • 1 cup of favorite beer
  • 2 cups shredded Cheddar
  • 1 cup whole milk
  • 2 chipotle chilies in adobo
  • salt and pepper to taste


  1. Combine rub ingredients in a bowl and mix well. Set aside.
  2. Take out pork and rub the entire surface of the meat with the spice mixture.
  3. In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat until browned. The entire process will probably take about 10-15 minutes. Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
  4. Once the meat is tender remove from heat, use two forks to shred into pieces while still in the pot. Return to the pot to heat and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.
  5. Add all cheese sauce ingredients to a blender or food processor. Process on high until very well blended.
  6. Transfer contents to a saucepan over medium high heat. Whisk rapidly and continuously until thickened, about 5 minutes.
  7. Salt and pepper to taste.
  8. Fill slider buns with pork, top with cheese sauce, serve warm.