BBQ Pulled Pork Recipe
Honey porter is a rare find, so I figured I would match it with a dish that requires some gumption and patience. You're going to have to earn this pairing. Like homebrewing, smoking meat is an art that can be intimidating at first, but once it's set up, the hardest part is being determined enough to allow the full flavor and texture to develop. You'll be tempted to dive in with a couple of hours (or days with brewing) still on the clock, but stay strong, and you'll enjoy the subtle sweet honey co-mingling with tangy bbq love. If you added the ghost chili sauce, you'll appreciate the honey contrast even more. Porters are less intense than darker beers so the pork's natural flavor will still be there. The malts from the porter heighten the pecan and cherry smoke, while the trace of chocolate will enhance the sweetness of the bbq sauce. Love it or hate it, everyone seems to have an opinion about it. Our POTUS Honey Porter Recipe will start the conversation about the elephant in the room. No matter what side of the fence you are on with this issue, it's best to remain calm and find common ground. We are all friends here. So whether or not you agree with putting honey in a porter (what did you think I was talking about?), it's important to remember, it's just beer. Ingredients 
  • 6 pound Pork Shoulder
  • ¼ cup cracked black pepper
  • ¼ cup paprika
  • ¼ cup turbinado sugar
  • 2 T salt
  • 2 tsp dry mustard
  • 1 tsp cayenne
Sopping Liquid 
  • 2 cups cider vinegar
  • 3 T cracked black pepper
  • 2 T kosher salt
  • 1 T Worcestershire sauce
  • 1 T paprika
  • 1 T cayenne
BBQ Sauce
  • 1 bottle ketchup
  • 1 cup honey
  • 1 cup molasses
  • 1 cup white sugar
  • 1 ½ cup apple cider vinegar
  • ¾ cup spicy brown mustard
  • ½ bottle worcestershire sauce
  • ¼ cup minced onion
  • 3 T garlic powder
  • 3 T butter
  • 1 tsp cayenne
  • kosher salt and cracked black pepper to taste
  • Add 1/4 tsp of ghost chili sauce (Bhut Jolokia) to crank up the heat.
  • 1 head green cabbage shredded
  • 2-4 carrots shredded
  • 1 cup mayonnaise
  • 2 T apple cider vinegar
  • 2 T white sugar
Directions  Apply ½ of rub to the pork butt the night before smoking and let sit in fridge overnight.  The next morning apply the remaining rub.  Leave the pork at room temperature for 45 minutes while you set up your smoker.  Using pecan and cherry wood get the smoker to 200°F.  Place pork fatty side up on slats away from heat.  Smoke for 9 hours total.  Prepare sopping liquid and brush it on the pork every time you add wood.  Prepare BBQ sauce by sauteeing onions in butter until translucent then mix all ingredients in a bowl.  When the pork has 1 hour left prepare coleslaw by mixing all ingredients.  When pork is done it should have an internal temp of 200°F.  Remove pork from smoker and rest at room temperature for 20 minutes. Pull apart with forks, mix in warmed BBQ sauce.  Serve with coleslaw on sweet rolls.