Spring is almost here (depending on where you live, of course) and
this recipe gives us something to look forward to. While Porter is
usually a cold weather staple, it lends its smooth malt complexity to
a cravingly good, want-to-devour-in-one-gulp BBQ sandwich fit for
outdoor gatherings.

1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon mustard powder
1/2 tablespoon coriander
1/2 tablespoon garlic powder
Generous pinch of salt
2 pounds pork shoulder or pork butt
2.5 bottles of Sierra Nevada® Porter
1 bottle of your favorite BBQ sauce, 12-14 ounces
4 buns
1.5 cups coleslaw

Mix all dry spices in a small bowl. Rub the spice mixture onto all
sides of the pork. Place the pork in a slow cooker with 2 bottles of
Porter. (The pork should be just more than half submerged in the
beer.) Cover and cook on low for 8-10 hours.

Remove tender, finished pork and flake apart with a fork. Move the
flaked pork into a large skillet with high sides. Pour the slow
cooker's remaining liquid into the skillet, adding an entire bottle of
BBQ sauce and 1/2 bottle of Porter. (Take a guess at what to do with
the other half!) Under high heat, bring the liquid to a boil. Reduce
heat and simmer the pork for 20 minutes or until most of the liquid is
gone.

Top hearty buns with a large scoop of pork, layer on some coleslaw
and, at risk of stating the obvious, enjoy. This pork is also great in
grilled cheese sandwiches, quesadillas, tacos, or just by itself.

Recipe by Aften Detwiler.