Tongue Tantalizing Barbecue Pork

• 1 cup dark beer
• 3 pounds bone-in Boston butt, cut into country style ribs
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1/2 teaspoon red and black pepper blend
• 1 teaspoon Hungarian paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 2 sweet banana peppers
• 1 cup dark beer
• 1/4 cup brown sugar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon chipotle hot sauce (recommended: Tabasco)
• 3 tablespoons Worcestershire sauce
• 4 tablespoons hot sauce (recommended: Texas Pete)
• 2 tablespoons white balsamic vinegar
• 1 1/2 cups cider vinegar
• 1 teaspoon spicy brown mustard
• 1 1/2 tablespoons tomato paste
• 1 1/2 cups beef broth
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 1 pineapple, peeled and cut into 1-inch thick slices
• 1 cup shredded cabbage
• 1 scallion, chopped
• 1/4 red onion thinly sliced and chopped
• 1 poblano pepper
• 1 jalapeno pepper
• 3 Fresno chiles or red jalapenos
• 1/3 cup dark beer
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1 pound applewood smoked bacon
• 5 kaiser rolls

1. Pork:
2. Preheat oven to 325 degrees F.
3. Pour beer in bottom of baking pan.
4. Put grate on top (high enough to keep pork off the beer).
5. Mix all spices together and rub over all of pork.
6. Bake, covered, for 2 1/2 hours (or until pork is falling off the bone).
7. Once cooked shred to make pulled pork (make sure to discard fat).
8. Banana peppers:
9. Roast on grill then remove skin and seeds.
10. Chop fine and mix with pulled pork.
11. Barbeque sauce:
12. Pour beer into a saucepan.
13. Add brown sugar and crushed red pepper flakes.
14. Cook over medium-high heat until it reduces down to about 1/2 cup (stirring regularly).
15. Once reduced add all the other ingredients except beef broth.
16. Stir until well combined (no lumps).
17. Then slowly pour in beef broth.
18. Simmer for 20 minutes.
19. Mix barbeque sauce with finished pulled pork
20. Pineapple:
21. Mix cinnamon and brown sugar.
22. Rub onto pineapple slices.
23. Grill slices about 2 minutes on each side on medium heat (want to get grill marks).
24. Chop fine and reserve.
25. Slaw:
26. In a large bowl toss together the cabbage, scallion, onion, and peppers.
27. In separate bowl whisk together beer, vinegar and brown sugar.
28. Pour mixture over cabbage and peppers and toss (let sit 30 minutes prior to serving).
29. Cook bacon in oven or flat-top panini press until crisp.
30. Flip half way through to be crisp on both sides (dry on paper towels).
31. Set aside.
32. To serve:
33. Cut rolls in half.
34. On bottom put barbeque covered pulled pork (a nice generous portion).
35. Then add 1 tablespoon of pineapple and 3 slices of crumbled bacon.
36. Then add 2 tablespoons of slaw.
37. Put top of roll back on and serve.
38. A viewer, who may not be a professional cook, provided this recipe.
39. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

dark beer, garlic, red pepper, red and, paprika, chili powder, salt, brown sugar, sweet banana peppers, dark beer, brown sugar, red pepper, hot sauce, worcestershire sauce, hot sauce, white balsamic vinegar, cider vinegar, brown mustard, tomato paste, beef broth, ground cinnamon, brown sugar, pineapple, cabbage, scallion, red onion, pepper, pepper, chiles, dark beer, balsamic vinegar, brown sugar, bacon, kaiser rolls

Taken from www.foodnetwork.com/recipes/tongue-tantalizing-barbecue-pork-recipe.html (may not work)