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Using a pork butt for making barbecue is the perfect choice . It’s low cost and has enough fat in it so that the shredded pork will naturally be moist. Nobody likes a dried out barbecue sandwich.
The pork butt can be roasted without any barbecue sauce or barbecue rubs being applied before or while the cooking is going on. But to make it special you must have a real good barbecue sauce to slather over the pulled pork and the one in this column is made using beer.
This is a reduced version of the old recipe. It makes just enough for home or family use. However you can multiply the ingredients and make enough to fill a five gallon bucket if you need that much.
1 pork butt, roasted at 350 degrees three or four hours or more. Roast in a large container and cover it tightly with a lid or foil. Let set 10 or 15 minutes when you remove it from the oven before you start shredding it. Use large forks in each hand to pull the meat apart.
1 ½ cups chili sauce
1 cup beer
1 garlic clove minced
2 tablespoons grated onion
2 tablespoons Cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons chili powder
Optional: If you want to make this in the oven but want it to taste like it’s been prepared on a barbecue grill you could put a splut or two of liquid smoke into the sauce.
Combine the ingredients in a small sauce pan, give it a quick stir and bring it to a boil. Boil for a couple of minutes then turn down the heat and simmer for five minutes. Stir occasionally. It’s ready to use on the shredded pork or other meat as you wish.
When you’ve pulled the pork to shreds with the forks you can place it into a pan and pour the sauce over it and stir to get it evenly spread throughout the cooked meat. Or you can put the shredded pork on a bun and let the diner top it with the amount of barbecue sauce they might like. You’re going to enjoy this.