BeerBQ Oven Roasted Beer BBQ Pulled Pork.

6 pound uncooked, fat-trimmed Pork Shoulder (I use bone-in)
1 tbsp Salt
1 tbsp Pepper
1/4 cup Cider Vinegar
1 cup Coffee
8 oz Beer (Barleywine works best)
1 bottle (18oz) BBQ sauce, your favorite

Preheat Oven to 300°F.

Cut fat cap off of pork, and trim other fat as desired. Pork should loose 1 lb. of fat, and be 5lb.

Pat pork shoulder dry with paper towel, and put in a heavy-bottomed roasting pan. Pour coffee and cider vinegar over pork, then rub salt & pepper mix over the pork. If salt and pepper isn't enough to cover the whole pork shoulder, use more to cover. Place pork in oven and cook for 1 hour.

After 1 hour, pull pork out and pour beer over pork, put back in oven and cook 5 more hours.

Internal temp should be 180-205°F for doneness, and the bone should pull right out without any resistance. When target temperature is hit, pull pork out and cover with foil and let sit for 10-15 minutes. While the meat is resting, heat up BBQ sauce on medium heat in a pot.

Shred pork with forks, then remove from roasting pan and liquid, then combine in pot with BBQ sauce, mix well.

Serve on a bun with coleslaw (not included in this recipe) for a complete meal.

Serving Size: Makes 17 servings of 3oz each.