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.
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