Pulled Pork and Watermelon BBQ Sauce
Recipe courtesy of the National Watermelon Promotion Board.
4 to 5 pounds pork butt
24 ounces dark beer
2 cups your favorite barbecue sauce
2 cups minced seedless watermelon
- Pressure cook or slow cook the pork butt in the beer until the meat is pull-apart tender (in a covered roaster all night in a 275°F (135°C) oven, or under pressure about 45 to 50 minutes or according to manufacturer's directions).
- Cool, trim and discard the fat from the meat.
- Chop the meat and reheat.
- Warm the barbecue sauce and, just before serving, stir in the watermelon.
Makes 8 to 12 servings.
Recipe and photograph courtesy of the National Watermelon Promotion Board.