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For the pork:

2 Tbsp paprika
2 Tbsp onion powder
2 Tbsp garlic salt
1 Tbsp celery salt
2 Tbsp kosher salt
Freshly ground black pepper
1 Boston pork butt, approx 5.5 lbs
2 cups beer, pilsner, wheat beer, brown ale, etc. plus extra if needed

For the sauce

1 Tbsp canola oil
1 onion, finely chopped
6 cloves garlic, crushed
21/2 cups apple cider vinegar
3/4 cup tomato ketchup
21/2 Tbsp molasses
2 Tbsp tomato paste
2 Tbsp dijon mustard
Freshly ground black pepper

To assemble:

24 mini burger buns, seeded or unseeded
5 cups shredded coleslaw mix


For the pork:

1 Preheat the oven to 250°F.

2 Mix together the paprika, onion powder, garlic salt, celery salt, kosher salt, and plenty of freshly ground black pepper in a bowl. Set aside.

3 Trim any excess fat and skin from the pork butt. Pat dry with paper towels before scoring the top layer of fat, skin, and meat in a criss-cross pattern with the tip of a sharp knife.

4 Rub the prepared seasoning mix into the meat, massaging it well with your hands. Lift the pork butt into a large roasting dish and pour the beer around it.

5 Cover the pork with a sheet of aluminum foil before roasting for 4 hours, basting every hour or so with the beer; add more as needed if it starts to run dry. Remove the foil after 4 hours and continue to roast for about a further 1.5-2 hours until the center of the pork butt has reached 180°F on a meat thermometer.

6 Remove from the oven and let the pork rest, covered loosely with aluminum foil as you prepare the sauce.

For the sauce:

1 Heat the oil in a heavy-based saucepan set over a medium heat. Add the onion and a pinch of salt, and sweat for 5-6 minutes until softened.

2 Add the garlic, stir well, and continue to cook for a further 3 minutes, stirring frequently.

3 Add the vinegar, bring to a simmer, and then reduce to a gentle heat. Stir in the tomato ketchup, molasses, tomato paste, and mustard.

4 Simmer gently for about 20-25 minutes until slightly thickened. You can blend the sauce in a food processor at this stage if you want it totally smooth. Season to taste with plenty of salt and pepper.

To assemble

1 Remove pork from pan and place on cutting board surface. Use two forks to shred the meat from the pork butt; try to keep a variety of different shaped chunks as well as strands of the meat for texture. For easy serving, toss the pork with the sauce in a large saucepan.

2 Split the mini buns in half. Pile the pork onto them, topping with some of the coleslaw mix for crunch. Sit the bun tops in place before serving on platters.


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