r
Mark Bittman of The New York Times fame. As you can see by my distressed copy of one of his cookbooks, I kinda' like it. I have spilled things on it, torn it, and just generally loved it. It's also where I get my recipe for beer-barbecue sauce, which is better than any store-bought barbecue sauce and super-easy to make.r
Pulled Pork with Beer-Barbecue Sauce
r
For the pork
2-pound Pork Shoulder
1/2 a can or bottle of beer
For the sauce
1 cups ketchup
1/4 cup dark beer
1/2 tablespoon chili powder
1/2 tablespoon Worcestershire sauce
1/8 cup red wine vinegar
Salt and pepper to taste
Combine the pork and beer in a slow-cooker and cook on low for seven to eight hours. Remove pork from liquid and shred.
Combine all the sauce ingredients except for salt and pepper in a saucepan over medium heat. Bring to a boil, reduce heat, and let it simmer until its reached the desired consistency. Spoon the sauce over the pork, and enjoy it alone or on a bun.
