Pork
shoulder roast / 5-7 lb. (Yields quite a bit of meat)
1 bottle
beer
1 container
beef broth
2 onions
1 Tbsp.
Kitchen Bouquet
1 Tbsp.
Worcestershire Sauce
½ to 2/3
bottle of your favorite BBQ sauce
Blueberries or fruit of your choice if you want a sweeter addition
½ cup sugar
1 Tbsp. garlic
powder
1 Tbsp.
onion powder
2-4 cloves
garlic, chopped fine
Salt &
pepper to taste / you may want to up the garlic & onion powder to your
taste
Cook
shoulder roast at 325o in the beer and beef broth / fat side up /
covered 1 hour and uncovered 1 hour
Cut onions
into bite sized pieces / caramelize in 2 Tbsp. olive oil
To cooked
onions add 1 Tbsp. Kitchen Bouquet and 1 Tbsp. Worcestershire and simmer for
short while and set aside.
Simmer together blueberries and sugar until blueberries almost
cooked through / add BBQ sauce, chopped garlic and cooked onion mixture /
simmer together @ 15 minutes or until garlic is cooked
Remove roast
from the liquid. Reserve the liquid in case you need it.
Shred roast
/ remove all fat / place in large pot or original roasting pan
Stir in
onions-blueberries-BBQ sauce mix / add powder ingredients / use beer/beef
liquid if needed to make to your moisture preference.
I loaded on
King’s Hawaiin Rolls / makes about 2 dozen
