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A party-hearty meal
5 lbs. Boston butt pork roast
1/4 c. peanut oil
1/2 tsp. red pepper flakes
1/4 c. dried oregano
1 Tbs. paprika
5 cloves garlic, finely chopped
1 bottle (12 oz.) beer
1 c. soy sauce
2 large yellow onions, sliced
1 c. Burleson's Dark Honey
1 lemon, juiced
1 large red onion, diced
Well before your event, whisk together peanut oil, red pepper flakes, oregano and paprika in a glass bowl. Microwave on high for 1 minute. Whisk in garlic, beer and soy sauce. Layer half of the yellow onion slices on the bottom of a slow cooker pot, add the pork roast, then top with the remaining yellow onions. Pour the spicy beer mixture over. Cover and cook on low 8 hours. When ready to serve, remove the pork to a large pot and cover to keep hot. Pour 2 c. of the cooking liquid, plus the cooked onion and garlic, into a blender. Add honey and lemon juice then blend until smooth. Shred the pork using 2 forks and pour the sauce over the shredded meat. Add diced red onion and toss together. Return the pork to the slow cooker and heat through at medium before serving, allowing the red onion to soften. Season with salt and pepper. Makes 20 servings. Serving suggestion: Serve with 20 hamburger buns or Kaiser rolls, or 36 mini-rolls.
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