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Czarbecue pulled pork
By whaleman

Carolina barbecue pork in impe
2 tbsp vegetable oil 1 1/2 lbs boneless pork shoulder (pork butt), cubed (about 2" per side) 3 garlic cloves, chopped 1 white onion, sliced 3 oz. tomato paste 8 oz. Avery The Czar Imperial Stout (or another imperial or robust stout) 1 cup water 1 tbsp BBQ spice salt pepper
1. Heat oil in a large pot over medium-high until it shimmers. 2. Season pork with salt and pepper, then add to the hot oil. 3. Brown pork, turning frequently, for 20 minutes. 4. Stir in onions and garlic. Cook for 5 minutes. 5. Stir in tomato paste, beer, and water. Cook for 5 minutes. 6. Stir in BBQ spice. Reduce heat to a low simmer. 7. Cover and cook for 2 to 4 hours, stirring about every 10-15 minutes, until the pork is completely shredded. Add more beer as necessary to prevent the pork from drying. 8. Serve over fresh biscuits with sides of coleslaw, potato salad and beer.

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