Ingredients
Ingredients
5 pounds boneless pork picnic shoulder
2 cups dark beer
1/2 cup white vinegar
1/2 cup dark brown sugar
1/2 cup BBQ sauce
1/4 cup soy sauce
2 tablespoons instant coffee powder
2 tablespoons chili powder
Preparation
1.Preheat oven to 325 F. 2.Place picnic shoulder in a large pot or Dutch oven. Whisk remaining ingredients together and pour over shoulder. 3.Cover and bring to a simmer on the stove. 4.Place, covered, in oven and cook for about 3 hours, basting often and turning meat over after 90 minutes, until meat yields easily when a fork is inserted. 5.Lift pork shoulder to a cutting board. Peel away skin from shoulder, scrape away any excess fat and discard. Skim off fat from top of juices in pot. With 2 forks, pull pork into shreds and toss with juices. 6.Reheat on the stove and serve on a bun or over cooked rice.
