Uncle Reid’s Beer BBQ Sauce Shredded Pork with Homemade Coleslaw and Mac & Cheese

Uncle Reid’s Beer BQ Sauce Shredded Pork with Homemade Coleslaw and Mac & Cheese

Here’s a simple Slow Cooker barbecue recipe. I used Uncle Reid’s Beer BBQ Sauce, which I picked up at Whitt’s Place. I served mine with butter-toasted Potato rolls, homemade Mac & Cheese, and Coleslaw. (Recipes below.) It was so good!

BBQ

Ingredients

1 Pork Roast or Butt

BBQ Seasoning of Choice (Dry Rub)

1 Tablespoon Oil

Liquid of Your Choice (Ginger Ale, Dark Beer, or Coca-Cola)

1 Mason Jar of Uncle Reid’s Beer BQ Sauce (from Whitt’s Place!)

Directions

Season the Pork generously with BBQ Seasoning. Heat a pan on the stove and add the oil until hot. Place the seasoned pork into the pan and brown on all sides.  I did this to lock in the juices as the Pork does not have a lot of added fat.

Take the Pork out and add it to a slow cooker. Pour in the liquid of choice. I used a dark beer. Place on low for 8 hours until the meat is fall-apart tender. Check to make sure there is still liquid and add more if needed. I used one beer and it was plenty.  Mine was ready after about 7 hours.

Once the pork is done, pour most of the liquid off and shred the meat. Add one Mason Jar of Uncle Reid’s Beer BQ Sauce to the slow cooker and toss it generously with the meat. 

Coleslaw

Ingredients

  • 1/2 Head of Green Cabbage, Thinly Sliced
  • 2 Carrots, Grated
  • 3/4 Cup Mayo
  • 3 Tablespoons Apple Cider Vinegar 
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Celery Seed

Directions

Simple and easy! Mix the mayo, vinegar, and seasonings in a bowl. Add the cabbage and carrots and toss to combine well. Place in the fridge until ready to use.

Macaroni & Cheese

Ingredients

  • 1 Box of Large Shells
  • 4 Ounces Amish Butter
  • 1/2 Cup Flour
  • S&P, Pinch Nutmeg
  • 2 Cups of Grated Sharp Cheddar Cheese
  • 1 Cup Grated Gruyere Cheese
  • 1 Cup Velveeta  
  • 4 Cups Milk (use at least 2% but it’s better with whole)

Directions

While the shells are boiling, take a pan and add the butter. Once melted, stir in the flour and seasonings. Slowly add the milk, whisking to avoid lumps, and let this come to a simmer. Slowly stir frequently as the sauce thickens to avoid it sticking to the bottom or sides of the pan. Slowly add all of the cheese, stirring as you go until it is all melted. (Reserve about 1/4 cup of grated cheese for the top.) 

Pour the cooked and drained noodles into an oven-safe dish. Then, pour the cheese sauce over the top and mix well. Sprinkle with the remaining cheese and place in a 350-degree oven until bubbling. This can be made earlier in the day. Just don’t put it back in the oven until you are ready to heat and eat it.