• Cooking Time: 240-360
  • Servings: 18
  • Preparation Time: 100



  • ---Pork---
  • 1 (5–8 lbs) pork butt, bone in
  • 3 oz chili powder
  • 3 oz salt
  • 3 oz brown sugar
  • 1 quart cider vinegar
  • 24 oz lager beer
  • 2 cups BBQ sauce
  • ---Coleslaw
  • 1 head green cabbage, shredded
  • 2 carrots, grated
  • 1 red onion, thinly sliced
  • 1½ cups mayonnaise
  • ¼ cup Dijon mustard
  • 1 tbsp cider vinegar
  • 1 lemon, juiced
  • Pinch sugar
  • ½ tsp celery seed
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • ---Pork---
  • Combine spices together and rub in to pork; place in a deep pan or pot.
  • Add vinegar and beer, cover with a tight fitting lid.
  • Cook in a 300° F oven for 4–6 hours or until the pork is tender and falling off the bone.
  • When pork is done, reserve cooking liquid and allow the meat to cool in the refrigerator for about 1½ hours then pull it apart removing any fat or bone.
  • Finish it by mixing in about half of the cooking liquid along with the BBQ sauce and season to taste.
  • ---Coleslaw---
  • Combine the cabbage, carrots and red onion in a large bowl.
  • In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice and sugar.
  • Pour the dressing over the cabbage mixture and toss gently to mix.
  • Season the cole slaw with the celery seed, salt and black pepper.
  • Chill for 2 hours in the refrigerator before serving.
  • Serve the pork warm on a potato roll topped with the cole slaw.

Author Credit: Derek Chimel

© 2006-2017 BakeSpace, Inc. All Rights Reserved