Hanxter

4 pound pork butt or shoulder, cut in half
2 bay leaves
2 cans beer
4 slices bacon, chopped
1 onion, minced
3 cloves fresh garlic, minced
3 cups tomato sauce
cup cider vinegar
1/4 cup brown sugar
2/3 cup maple syrup
salt and pepper to taste

If you have a pressure cooker, place the meat in the pressure cooker with the bay leaves and beer. Pressure cook for 60 minutes. Allow to cool naturally until the pressure cooker can be opened. Alternatively, slow cook or roast the meat tightly covered for about 4 to 6 hours or until it begins to fall apart.

Drain and trim the meat and pull apart and chop to desired texture.

In a 4- to 6-quart heavy saucepan over medium-high heat cook the bacon for 7 minutes and then add the onion to the pan and sauté until tender and golden. Add the garlic to the pan and sauté for 2 minutes more.

Lower the heat to medium low and stir in the tomato sauce, vinegar, brown sugar and maple syrup. Bring to a simmer and simmer gently, stirring frequently, for 5 minutes and season with salt and pepper to taste. You may also want to adjust the syrup or sugar to taste.

Add the meat to the sauce and stir until combined. Cook just until meat is reheated. Serves 8.

This is great on buns as a sloppy joe...