Shiner Bock Bbq Sauce Recipes

SHINER BOCK BBQ SAUCE

Steps:

• Heat a sauce pan over medium heat and add all ingredients.
• Whisk together thoroughly.
• Allow sauce to simmer covered until slightly reduced, about twenty
• minutes.

THE BOSS BBQ SAUCE

Steps:

• Put a pot on the stove and put it over a low heat. Slowly add the ingredients in order that I listed except the French's mustard. Allow the sauce to heat evenly in the pot and stir very well before taste.
• Different brands of ingredients have different taste so try to avoid generic. If the sauce is too sweet for your taste you can cut the sweetness with French's mustard, soy sauce, and liquid smoke.
• If the sauce is not sweet enough you can add molases or brown sugar. BE CAREFUL! A lot goes a long way. So add a little, stir well, and retaste. Please do not burn your tongue. If you have killed your taste buds tasting it is always wise to bring someone else in to taste to make sure you are doing well.
• This is a great sauce and will stay good in your fridge for months and months. If you and your family don't eat it all up first.

SLOW COOKER BEER PULLED PORK

Steps:

• Set the slow cooker to High.
• Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
• Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
• Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
• Cook on Medium for 1 hour.

SHINER BOCK CHICKEN

Steps:

• Heat oil in large Dutch oven or saucepan.
• Brown the chicken on both sides.
• Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.
• Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.
• Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.
• Add the vegetables and season to taste with salt and pepper.
• Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.
• If the liquid evaporates before then, add more beer.
• NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.
• NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.