Yield: two quarts; enough for the starting offensive line to have 2 sandwiches each!
- (3) 12 oz. bottles of pilsner beer
- 1/2 c. brown sugar
- 3/4 c. garlic cloves, rough chopped
- 2 lb. rough cut onions
- 6 oz. can tomato paste
- 1/2 c. soy sauce
- 1/4 c. dried parsley flakes
- 1 Tbsp. dried rosemary leaves
- 4 each bay leaves
- 2 Tbsp. salt
- 1 Tbsp. pepper
- 4 lb. pork butt or shoulder, bone in, untrimmed
- 2 lb. beef bottom round, untrimmed
- Up to 3 days before game day:
Combine all the ingredients, except the meat, and mix well. Pour the mixture over the meat and place it into a deep roast pan, covering it tightly with aluminum foil. Bake at 250°F for 6 hours (this is the smothering part)
- Using tongs or a fork and a slotted spoon, carefully remove the very tender meat and soft onions, discarding the pork bone. Put all the liquid into a saucepot on the stove and reduce the liquid by half the volume. While it is still warm in a large bowl, use two forks or kitchen tongs to completely break the meat apart (this is the shredded part). Mix the shredded meat with the soft cooked onions and allow the meat mixture to cool, then cover it tightly and refrigerate. Cool the sauce, cover it tightly and refrigerate.
Game Day procedure:
- Combine the meat and sauce, and reheat either in a crock-pot on medium or covered in a 300°F oven 30 minutes before kickoff. Enjoy the BBQ at half time on your favorite rolls or with your favorite taco chips.
- Smothered just like the losing offense.
- Shredded like the losing defense.
- By the end of the 4th quarter, this dish will work on you, just like the game officials!