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DRUNK AS A LORD PORK SLIDERS

There’s just something wonderfully primal about using fire and smoke to make meat – it’s comforting and delicious and we added one heavenly touch to create this recipe.

THE #NEWMOUTHADVENTURE
We paired DuClaw Brewing Sweet Baby Jesus! Porter chocolate, coffee and peanut butter sweetness with the Szechuan peppercorn and Chinese five spice of our Szechuan Black Vinegar flavor and smoked our pork shoulder for 8 hours to create this unforgettable #newmouthadventure.

TIPS: The beer and sauce marinade mix can also be used to inject the meat for a succulent, juicy finish.

HARDWARE Knife, Large Plastic Bag (for marinating), Grill, Large Cutting Board, Meat Injector (Optional)

YIELDS 8-12 servings
PREP 20 minutes + marinate overnight 5-8 hours
COOK
 6-8 hours 
READY IN 15 hours

INGREDIENTS:
2 jars Just Add Beer Szechuan Black Vinegar
2 bottles (12 ounces) DuClaw Brewing Company Sweet Baby Jesus! Porter
4-5 pound Pork Shoulder (bone-in)
2 packs of small Potato or “Slider” Buns
1/2 cup Peperoncinos or Pickeled Japalenos (optional)

STEP 1: PREP

Salt pork shoulder well and place in large sealable plastic bag with enough room to add 3-4 cups of marinade.

Add 2 jars Just Add Beer Szechuan Black Vinegar to a bowl for mixing the marinade.

STEP 2: CREATE SAUCE

In a medium mixing bowl, add 2 cups of DuClaw Brewing Company Sweet Baby Jesus Porter to Just Add Beer Szechuan Black Vinegar sauce.

STEP 3: MARINATE

Pour beer and sauce marinade mix over pork shoulder in plastic bag and marinate overnight 5-8 hours for best flavor.

STEP 4: INJECT MEAT (OPTIONAL)

If you have a meat injector, use the marinade to infuse extra flavor and tenderness before smoking. This will make for supple, fall-off-the-bone goodness. If not, don’t worry – the pork will still have plenty of flavor and be juicy if prepared at the right temperature/time (see below).

STEP 5: SMOKE

In a medium to larger smoker, heat coals to fiery embers and place meat directly on the rack, cover and smoke 6-8 hours. Overall, the temperature in the smoker should be about 250 – 275 degrees and it should cook until the temperature of the meat is 190 degrees.

THIS IS KEY: Even though it’s technically done ~170 degrees – the connective tissue in the pork shoulder will not melt and create a juicy cut until it reaches the 190 degrees.

STEP 5: BUILD, SERVE & SIP

Remove pork shoulder from the grill, place on a large cutting surface and let it rest 20 minutes. Once it rests, use a fork or knife to pull the pork from the bone and shred it to the desired thickness and texture.

Toast potato buns, pile with pork and finish with toppings like peperoncinos or picked japelenos. Dig in and crack open another cold Sweet Baby Jesus! Porter to wash it down!