2Rub the KC Masterpiece® BBQ Seasonings on the pork shoulder and set aside.
3In a saute pan, melt butter over medium heat and sweat onions with 1 teaspoon Kosher Salt until limp, about 10-15 mins. Transfer to slow cooker/crockpot.
4Put pork shoulder on top of onions and cover with the Budweiser. You may need to add water, depending on the size of your slow cooker/crockpot. If you pork shoulder floats, place a plate on top to submerge under the liquid.
5Cover and cook until pork is fork tender (3-4 hours).
6Drain off cooking liquid. Remove pork from slow cooker/crockpot and shred.
7Return shredded pork to slow cooker/crockpot and add the KC Masterpiece® Hickory Brown Sugar Barbecue Sauce. Keep warm until ready to serve.
8Portion pork on hamburger buns, topping with coleslaw. Serve and enjoy!
You don't have to baby-sit a smoker to get perfect barbecue baby back ribs. You can coat these with a spicy-sweet rub and oven roast them while you make an easy BBQ sauce. Then finish the ribs on the grill (up to 2 days later), where the barbecue sauce caramelizes into a glaze and the ribs get a hint of smoke. A Chowhound BBQ favorite. Read more.