This recipe can be as simple or complex as you'd like. Feeling lazy? Just pick up some smoked pork at your favorite barbecue house and add your favorite sauce. If you only do one thing, though, by all means make the cheddar sauce from scratch. You'll never go back to the neon-yellow box again. Trust me, your conscience (and your taste buds) will thank you for it.
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First, make the spice rub. Whisk together the paprika, kosher salt, black pepper, garlic powder, chili powder, mustard powder and cayenne. Massage the spice rub into the pork butt, coating on all sides.
Place the rubbed pork in a large Dutch oven; add beer, cider vinegar, and liquid smoke. Cover and cook for approximately 3 hours, basting occasionally, until the pork easily falls apart.
Remove the pork to a large cutting board while still hot. Cut off excess fat and carefully shred the meat; it is harder to pull once it has cooled. (I either wear heavy-duty rubber gloves on my hands or use my new "bear paws," but two large forks would work, too.) Place the shredded pork back into the Dutch oven and toss with its cooking juices. Cover and set aside until moving forward with the recipe. Yields: 1 to 1/2 to 2 pounds pulled pork, depending on the amount of fat and bone on the cut.
To reheat, cook the barbecue (in its Dutch oven) over medium-low heat until warm. If you want crispier shredded pork (more like your favorite barbecue house), reheat it on the stovetop first, then spread it on a sheet pan and pop it under the broiler for a few minutes, watching carefully so it does not burn.
To reheat the cheddar sauce, add additional evaporated milk to the cheese - one tablespoon at a time - while whisking over medium-low heat until desired consistency is reached. Yields: 2 cups sauce.