The New Porker

• Sauce: 3 tablespoons butter
• 1/4 cup diced onion
• 1/4 cup garlic chopped fresh
• 1/2 cup cola
• 1/2 cup strong coffee
• 2 cups Cannon Ball BBQ Sauce
• 1 cup apple butter
• 1/3 cup packed dark brown sugar
• 2 tablespoons liquid smoke flavoring
• 3 tablespoons honey
• 2 tablespoons yellow mustard
• 1 tablespoon dried smoked chipolte pepper
• 1 tablespoon oregano
• 6 ounces beer
• Pork Rub
• 1/2 pound light brown sugar
• 1/4 cup montreal steak seasoning
• 1/4 cup granulated garlic
• 1/8 cup dark chili powder
• 1/8 cup cumin
• 1/8 cup paprika
• 1/4 cup granulated onion
• 1/16 cup allspice
• 1/16 cup smoked chipotle pepper powder
• 2 pounds of creamy style coleslaw
• 8-10 pound Boneless Pork Butt
• one beer
• 2 cups of French's Fried Onions
• 16 Fresh Brioche Rolls
• Honey-Mustard Sauce,12 oz. Gulden's Mustard, 3 oz. horseradish, 1 oz. honey

1. Pre-heat oven to 225 degrees
2. Mix Pork Rub ingredients together and rub into pork Shoulder. Pour beer into roasting pan. Place roast in pan and cover with plastic wrap and aluminum foil tightly. Cook for 4 hours. Open one of the corners of the foil and allow steam to escape and cook for 2 more hours or until meat falls apart when you poke it with a fork. Pull Pork when warm.
3. Make BBQ sauce and wet pull pork with it until well blended. Keep Pork Warm 140 degrees until you are ready to serve. Mix Ingredients for honey mustard sauce. Place in a squirt bottle for easy service.
4. Grill brioche rolls until golden brown.
5. Assembly:
6. Place 1/4 cup of coleslaw on the bottom half of roll, place about4-6 ounces of your pulled pork on top of coleslaw. Generously sprinkle about one ounce of the fried onions on top of the pork and finish with a half oz. of the mustard sauce.

butter, onion, garlic, cola, coffee, cannon, apple butter, brown sugar, liquid smoke flavoring, honey, yellow mustard, pepper, oregano, beer, rub, brown sugar, montreal steak seasoning, garlic, dark chili powder, cumin, paprika, onion, allspice, pepper powder, coleslaw, beer, onions, rolls, honey

Taken from www.epicurious.com/recipes/member/views/the-new-porker-50053051 (may not work)