1 tsp. cumin
1 tsp. coriander
½ tsp. chili powder
½ tsp. cayenne
15-20 cranks pepper
2 tsp. salt
½ tsp. garlic powder
4 Tbsp. flour
4 lbs. Pork Shoulder, trimmed
6 cloves garlic
1 red onion, cut into ½ inch slices
1 can ginger beer
Preheat oven to 300 degrees Fahrenheit.
Pat pork shoulder dry with a paper towel. Rub with seasoning mix.
In a large cast iron pot over medium high heat sear pork on all sides. Turn off heat. Add onion, garlic cloves and 1 can ginger beer to pot. Cover and cook in oven for 5-6 hours or until meat starts to fall apart when you pick it up.
Transfer meat to a disposable aluminum tray with high sides. Shred meat by pulling apart using two forks. Be careful not to pierce the bottom of the tray. You don’t want the juices or the sauce to leak out. Add enough of your favorite barbeque sauce to coat (Note: My favorite hoisin & beer barbeque recipe is below). Cover tray with foil and that will just go on the grill at the game.
Once at the game, throw the covered tray on a preheated grill until warm (helps to use a grill with a cover.) Stir often.
Once ready to serve, brush sliced brioche rolls with olive oil and grill cut side down until browned. Smear bun with extra barbeque sauce and a nice scoop of warmed pulled pork. Serve with your favorite slaw and baked beans. I like to put the slaw right on the slider, but its up to you!
Hoisin & Beer Barbeque Sauce
3 Tbsp. butter
Pinch of red pepper flakes
3 cloves garlic, finely chopped
2 shallots, finely chopped
1 1/2 inch piece ginger, finely chopped
1/2 cups ketchup
7 oz. jar hoisin sauce
1/2 cups dark beer
1 Tbsp. brown sugar
1 Tbsp. rice wine vinegar
In a saucepan over medium high heat, melt butter. Add red pepper flakes, garlic, ginger, shallots and sauté until soft. Add remaining ingredients. Reduce heat to low and simmer for 10 minutes.