BBQ Pork butt with cole slaw
BBQ Sauce:
- 2 tablespoons vegetable oil
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 slightly heaping tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon cayenne
- 1 teaspoon anise seed
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 2 cups ketchup
- 2 cups water
- 1/2 cup cider vinegar
- 1/4 cup dark molasses
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup liquid smoke
- 2 teaspoons English-style dried mustard
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, cayenne, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, liquid smoke, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.
Pork butt:
- 8 lbs pork shoulder
- 2 cans your choice of beer, prefer dark ale
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- 1 tablespoon Old Bay seasoning
- 6 cloves garlic, smashed
- 2 tablespoons kosher salt
- 1/2 cup apple juice
- 1/2 cup orange juice
- 4 oz chopped capers with brine
Combine all ingrediants except the beer in a large bowl, place pork in the bowl and rub marinade all over pork.Place pork in 4 inch roasting pan and pour remaining liquid marinade over pork. Marinate for 1 hour, cover tightly with foil, place in refrigerator. Preheat oven to 475 degrees. Remove foil from pan, cook in oven for 1 1/2 hours till pork becomes dark brown, crusty with blackening. Remove from oven, lower oven to 325 degrees. Pour beer over pork. Cover tightly with foil and poke holes, cook for 3-4 hours or until fork tender. The internal temperature will be 185 degrees and above when it is fork tender. Remove from oven, be careful, very hot. Let pork rest on a cutting board, begin to shred the pork, it will be best to shred it while still hot.
Combine shredded pork with BBQ sauce, keep hot. Serve with warm, toasted pretzel bread or your choice of bread, top with cole slaw
Cole slaw:
- 1 head of green cabbage, shredded, fine
- 2 carrots, peeled, grated
- 1 1/2 cups mayonnaise
- 1/4 cup dijon mustard
- 1 tablespoon apple cider vinegar
- 1 lemon, juiced
- 2 tablespoons sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon celery salt
- dash of hot sauce
- season with salt and pepper
Combine the cabbage and carrots in a bowl, in a seperate bowl combine remaining ingrediants. Mix dressing with cabbage, chill for two hours, prepare before the pork.
