Pulled Pork Ciabatta Sandwich with Schlafly Kolsch Barbecue Sauce

Schlafly Kölsch Barbecue Sauce

4 oz bacon, chopped

1 red bell pepper, chopped

1 Poblano pepper, chopped

1 medium yellow onion, chopped

2 cloves of garlic, crushed

2 Chipotle peppers in Adobo sauce

2 tablespoons dark brown sugar

1/3 cup molasses

1/3 cup low sodium soy sauce

1 tablespoon yellow mustard

12 oz chili sauce

¼ cup fresh lemon juice

12 oz Schlafly Kölsch

1 teaspoon kosher salt

In a heavy saucepan, render the bacon until crisp.  After the bacon is crisp, add the peppers, onion and garlic.  Cook until tender.  Add the remaining ingredients and simmer for 45 minutes, stirring occasionally.  Carefully blend or puree with a hand blender and refrigerate.

Counter Top Pulled Pork

2-4 pound boneless pork shoulder

12 oz Schlafly Kölsch

¼ cup orange juice

1 cup chicken stock

Rub Ingredients:

2 tablespoons Kosher salt

1 tablespoon cracked black pepper

¼ cup brown sugar

1 tablespoon dry oregano

1 tablespoon dry thyme

1 tablespoon dry basil

½ tablespoon cayenne pepper

Combine rub ingredients, rub evenly over the pork, wrap tight and refrigerate overnight.  The next day, place in crock pot and set to 250.  Add Schlafly Kölsch, orange juice and chicken stock.  After three hours, rotate the pork and continue cooking for 3-4 hours, until fork tender.  Remove from crock pot, shred meat and toss in Schlafly Kölsch barbecue sauce and serve on toasted Companion Ciabatta bread.