- 5 cloves garlic, chopped fine
- 1½ tablespoons kosher salt
- 1 tablespoon olive oil
- 10-14 pounds pork butt
- 2 jars American Spoon Cherry BBQ Grilling Sauce
- 1 bottle of your favorite lager beer
- 1 tablespoon white vinegar
- 1. Combine the garlic, olive oil, and salt and mix into a paste. Rub the paste over the pork butt and place the pork in a heavy pot with a tight-fitting lid. Refrigerate overnight.
- 2. Preheat oven to 400 degrees. Add the two jars of BBQ sauce, the beer, and vinegar to the pot with the pork. Place in oven, uncovered, for about 30 minutes. When the pork begins to crisp, reduce the oven to 325 degrees, baste the pork with the pan juices, then cover and continue roasting for 4 to 5 hours. Baste the pork with the BBQ sauce every 30 minutes, until the meat is tender and pulls apart easily with a fork. The BBQ sauce will reduce down to a thick, sticky glaze, but if the sauce is reducing too quickly, add a splash of water, or a little more beer to loosen up the sauce.
- 3. Once the pork is tender, remove it from the oven and allow it to cool. When the pork can be handled, pull the meat into large shreds. Put the pulled pork back into the cooking pot and mix with the reduced BBQ sauce.
- 4. Serve the pulled pork with Apple Cider Slaw, toasted sandwich buns, and some pickles.