Prep 15 mins
Cook 6 hrs
This was given to me by my MIL. I hope this recipe turns out half as good as what she makes. She never measures anything and we spent a good hour trying to figure out how she actually does it.
- 6 -8 lbs pork shoulder or 6 -8 lbs boston butt
- 3 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons red pepper flakes (more or less to taste)
- 3⁄4 cup apple cider vinegar
- 1 quart beer
- Preheat oven to 350°F.
- Combine salt, pepper and garlic powder and season pork roast on all sides.
- Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.
- Roast should be falling apart when finished.
- While roast is baking start the sauce by sweating the onions and garlic in the olive oil.
- Add red pepper flakes and allow to cook for 3-5 minutes.
- Add all of the vinegar and 1 1/4 cups of the beer.
- Simmer over low heat, use remaining beer to maintain approximately 2 cups of liquid in the sauce.
- Sauce should cook at least 3 hours.
- You may not have to use all of the beer.
- When roast is falling apart, remove from the oven, pull meat into shreds, and pour the sauce over the shredded meat.
- Return to the oven for 30 minutes to an hour.
- Serve on hamburger buns with coleslaw and Tabasco sauce.
Very delicious! I didn't use the entire amount of beer in fact I used one beer and mostly chicken stock and it still tasted fantastic, the meat did literally fall apart, the skin got nice and crispy the last hour of cooking with the foil removed, served on cheap hamburger buns with the coleslaw on top and potato salad on the side, pickles too, this was great!
I looked for this recipe and was very excited when i found it... I was just looking for the sauce, and i used it on diced up 5 hr smoked pork tenderloins, ( a creation in itself) and it was perfect!!!!!!! i added about a cup of sugar after doubling the recipe but other than that, it was perfect... thank you!!!!! It made my huge superbowl party a hit
I made this yesterday (my first attempt at making this kind of BBQ) and was surprised at how easy it was! However, when it was all done, I thought it had a slightly bitter taste and was a little too bland for me (I like spice), so I added some more cider vinegar and sprinkled some more crushed red pepper on the top for the last 10 minutes cooking in the oven and that seemed to help! I think I may try Amy's suggestion on cooking the sauce for a shorter time & with less beer for next time but overall, everyone was really happy with it! Thanks so much for sharing!