1. 5-8 Pound Boston Butt (Pork Shoulder)

2. 24 Ounces of good quality Pumpkin Beer

3. 2 Teaspoons of Pumpkin Spice

4. 1 Teaspoon of Salt

5. 1 Teaspoon of Pepper

6. 1 Teaspoon of Cajun seasoning (I add this to everything)

In a stock pot or deep pan place the pork shoulder, pour over at least one bottle of good quality pumpkin beer. For my version I'm using a Double Pumpkin Beer made by Sam Adams. Add the remaining salt, pepper, pumpkin spice and Cajun seasoning. Preheat oven to 325 degrees. Cover pot with aluminum foil and cook for 4 to 5 hours depending on the size of your shoulder.

Cranberry BBQ sauce.

1. 1 Cup of fresh or frozen cranberries

2. 1 Tablespoon of brown sugar

3. 1 Cup of ketchup

4. 2 Tablespoon of honey

5. 1 Teaspoon of salt

6. 1 Teaspoon of black pepper

7. 1 Teaspoon of cajun seasoning

8. 1 Ounce of apple cider vinegar

9. Couple of splashes of hot sauce

Combine ingredients into a food processor or blender. Blend or process until the cranberries are thoroughly combined and in small pieces. Add blended mixture into a saucepan and simmer for about thirty minutes creating a slight reduction. Add salt to taste, or whatever floats your boat as long as it works be creative that's what makes cooking fun. This should create a sweet, tart and a bit spicy sauce. If it's too tart add a bit of sugar, too sweet hit it with some more hot sauce, you want a balance of flavor.

Once the pork is finished, serve on a plate or on a sweet roll. Add the cranberry bbq sauce and you have a fall twist on a summer bbq favorite, the pulled pork sandwich.

Presenter: Smoky Mountain Cheesecake

Date: 10/18/2013