CAROLINA STYLE SLOW COOKED PULLED PORK

4 to 5 Pound Pork Shoulder

24 oz. Dark Beer

CaJohns Gourmet Orange Chipotle Seasoning (Rub)

2 Bottles CaJohns Bourbon BBQ Sauce

 

Generously rub the Pork Shoulder with the Orange Chipotle

Seasoning. Place the Pork Shoulder into a large roasting pan on a cake cooling rack, cove with a vented lid. Pour the beer into the pan from the corner carefully as to not wash off the rub. Place in an oven that has been heated to 200 degrees. Cook Overnight or for at least 8 hours.
Remove from oven and with two forks, shred the meat. Apply BBQ sauce. Place into a wire grilling basket and place basket on the hot grill. While tossing the meat sprinkle with more BBQ sauce. Be careful not to cook for too long or you will dry out the meat. You just want to add a grilled flavor and a slight char to the pork. Remove from the grilling basket and sprinkle again with the BBQ sauce. Serve on grilled buns or French bread topped with Creole Slaw.

Creole Slaw

2 pounds of classic slaw mixture

1 jar slaw dressing

1/2 cup CaJohns Gourmet Creole Seasoning

Mix Creole Seasoning into the dressing place into refrigerator for 15 minutes. Combine dressing and slaw mixture in a large bowl and return to refrigerator. Chill for 15 minutes and serve.