Justin Uchtman is the executive Chef at Sartre OTR. He's a good friend of Rhinegeist, a big fan of obscure live Cypress Hill bootlegs, and loves cooking with beer.
BBQ Pork Shoulder with Hustle BBQ Sauce and Slaw on English Muffin
BBQ Pork Shoulder
5-8 pounds Bone-in or Boneless Pork Shoulder
1 tsp Garlic Powder
Pinch Cayenne Pepper
1 ½ Tbsp Smoked Paprika
1 tsp Paprika
1 ¼ Tbsp Light Brown Sugar
1 tsp Kosher Salt
1 tsp Ground Black Pepper
2 Tbsp Canola Oil
1 cup Tomato Paste
1 tsp Smoked Paprika
1 ½ tsp Sriracha
2 ½ Tbsp Worcestershire
2 ½ cup Ketchup
⅓ cup Molasses
1 tsp Black Pepper Ground
1 tsp Kosher Salt
1 6pk Rhinegeist Hustle
½ cup Red Onion
½ cup Yellow Onion
2 cups Green Cabbage
1 cup Mayonnaise
1 ½Tbsp Honey
¼ cup Whole Grain Mustard
1 tsp BBQ Spice
⅙ cup Apple Cider Vinegar
1 tsp Salt
2-3 Whole Red Radishes
½ Can of Hustle
- Remove the pork and cover with Rhinegeist Hustle. Let marinate for 6 hours.
- Dump liquid (while playing Taps on a trumpet) and pat dry the pork shoulder dry.
- Place on a sheet tray with a roasting rack. Coat completely with spice rub and let sit overnight.
- The next day preheat the oven to 225 F. Place the pork still on the roasting rack and sheet tray into the oven and roast for 4 hours.
- After four hours carefully remove the pork and wrap just the pork shoulder with aluminum foil.
- Place back on the roasting rack and slide into the oven for another 2 hours.
- After the 2 hours pull the pork out and make sure it can be pulled apart with a fork.
- When ready, let rest for 15 minutes before fully pulling apart and mixing with the BBQ sauce.
- Place a 4qt sauce pan on medium heat.
- Pour in the canola oil and let warm for one minute, then add the tomato paste.
- Cook the tomato paste until it turns lightly orange.
- Next add the paprika, sriracha, Worcestershire, ketchup, molasses and cook over low heat for 30 minutes, stirring frequently.
- Add ground black pepper, salt and one can of Hustle. Continue cooking on low heat for another hour while stirring frequently. Taste, then combine with pulled pork.
- Cut cabbage into quarters through the core, then cut out the core.
- With a knife or mandolin shave the cabbage as thin as possible. In a colander or strainer, toss the cabbage and salt. Let sit for 20 minutes.
- Next cut the onion in half and slice as thin as possible. Do the same with the carrot and radish.
- In a separate bowl mix the mayonnaise, honey, mustard, vinegar, BBQ spice and beer. Then combine all the veggies with the dressing.