2) Pour beer in bottom of baking pan. Put the grate on top (high enough to keep pork off the beer).
3) Mix all spices together and rub all over the pork. Bake the pork, covered, for 2 1/2 hours (or until pork is falling off the bone). Once cooked, shred to make pulled pork (make sure to discard fat).
4) Roast the banana peppers on the griddle then remove skin and seeds. Chop finely and mix with the pulled pork.
1) Pour beer into a saucepan. Add brown sugar and crushed red pepper flakes.
2) Cook over medium high heat until it reduces down to about 120ml (stirring regularly). Once reduced, add all the other ingredients except beef stock. Stir until well combined (no lumps). Then slowly pour in beef stock. Simmer for 20 minutes.
3) Mix barbecue sauce with finished pulled pork.
1) Mix cinnamon and brown sugar. Rub onto pineapple slices.
2) Griddle slices about 2 minutes on each side on medium heat (you want to get griddle marks). Chop finely and reserve.
1) In a large bowl, toss together the cabbage, green onion, onion and peppers.
2) In separate bowl, whisk together the beer, vinegar and brown sugar. Pour mixture over cabbage and peppers and toss (let sit 30 minutes prior to serving).
1) Cook bacon in oven or flat-top panini press until crisp. Flip half way through to be crisp on both sides (dry on paper towels). Set aside.
2) Cut the rolls in half. On bottom put barbecue-covered pulled pork (a nice generous portion).
3) Add 1 tablespoon of pineapple and three slices of crumbled bacon. Then add 2 tablespoons of coleslaw.
Put top of roll back on and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.