2 teaspoons ground cumin
1/2 teaspoon salt
2 tablespoons prepared yellow mustard
2 pounds bone-in pork shoulder roast
2 bottles {12 ounces each} beer, divided
3/4 cup ketchup
3 tablespoons honey
2 tablespoons cider vinegar
8 soft sandwich rolls
24 bread and butter pickle chips
1. Prepare grill for indirect cooking and preheat to medium-low heat {about 300 degrees}
2. Combine chili powder, cumin and salt in small bowl. Spread mustard onto all sides of pork, then cover evenly with mixed spices. Transfer pork to rack in disposable foil pan. Measure out 3/4 cup beer and reserve for later use. Pour enough beer from remaining 1 1/2 bottles to just cover rack beneath pork roast. Cook pork in pan on covered grill 4 to 6 hours or until internal temperature reaches 170 degrees. Transfer to cutting board, tent with foil and rest 15 minutes.
3. While pork is cooking, stir together reserved 3/4 cup beer, ketchup, honey and vinegar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, until mixture thickens slightly.
4. Shred pork, tearing it into bite-size pieces and discarding any bone, fat or connective tissue. Place shredded pork in serving bowl and top with sauce. Toss gently to combine.
Serve on sandwich rolls, topping each serving with 3 pickle chips.
Makes 8 servings.
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