Pulled Beer Pork

• 1 6 to 7 lb shoulder with bone
• 1 olive oil, extra virgin
• 4 can beer any kind
• 1 1/4 cup apple cider vinegar
• 1 season salt
• 1 minced garlic/garlic powder
• 1 fresh cracked black pepper
• 1 sweet and spicy rub
• 1/4 cup brown sugar
• 1/3 cup worcestershire sauce
• 1 2 lb bottle BBQ sauce

1. Wash the shoulder and dry.
2. Rub olive oil on it.
3. Mix your dry season to your taste and rub into the meat.
4. Wrap in plastic over night.
5. Next morning take out of plastic place into a roaster oven fat down.
6. Pour in the beer, apple cider vinegar, and worcestershire sauce.
7. Temp at 225 to 250 for up to 12hours.
8. You will know it's done when you can wiggle the bone and see the meat is detaches easy.
9. (Note: may need to drain some of the juice out before putting your sauce in) Take out when done chop up and place back into the roaster oven add your BBQ sauce of your choice Or your own concoction!
10. Only enough to coat about a 1 cup.
11. Cook for about another 30mins or so to let the flavor come though.
12. Place on a bun add more BBQ sauce for taste and devour!
13. LOL.
14. Hope you enjoy as much as my family.
15. I have found this is good to freeze for later.
16. Cooking at this temperature takes longer but well worth it.
17. For the 12hour shift people out there put it on and leave it will be fine till up to 13 hours on 225 for a 7lb shoulder.
18. JUST remember the smaller the shoulder the less cook time.

bone, olive oil, beer any kind, apple cider vinegar, salt, garlic, black pepper, sweet, brown sugar, worcestershire sauce, bbq sauce

Taken from cookpad.com/us/recipes/348788-pulled-beer-pork (may not work)