[Serves 4-5 people]

Ingredients:

  • Method:
  • Rub the meat all over with the honey and salt
  • Marinate, refrigerated, for at least 30 minutes, preferably overnight
  • Sauté the onion in oil until translucent
  • Place sautéed onion in the bottom of a crock pot (or cast iron dutch oven), put the meat on top of the onion, and add vinegar and beer.
  • Cook on low for at least four hours, ideally up to eight (or tightly covered in the oven at 300°F for 4-6 hours)
  • Shred meat and mix together with sauce

Serve with Parker House rolls or cornbread with additional Texas Barbecue Honey as a condiment.  Pairs beautifully with chilled Bantam Cider (click this link) or the rest of that six pack of cheap beer.