A classic BBQ pulled pork recipe, with a bit of w twist with the celery root slaw, that can be made in the oven or slow cooker. Make a large batch and freeze half to pull out when you have a really crazy day with no time to cook.
Preheat oven to 250 degrees
In a roasting pan with a rack, pour liquid smoke and beer in the bottom of the pan.
In a small bowl combine spices. Rub spice mixture over entire Boston Butt.
Place meat on the rack in the pan with the fat side up. Tightly cover with foil or a lid. Roast for 5-6 hours. Check occasionally to make sure the liquid has not evaporated.
The internal temperature should be between 185-200 degrees and the meat should be falling apart. Remove the roast and let cool slightly. Using two forks gently pull the pork apart.
Transfer to a bowl along with the BBQ sauce. Add as much or as little sauce as you like. Serve on warmed hamburger buns.
Place pork with fat side up in slow cooker. Add all the spices, liquid smoke and beer to meat. Cover and cook on low 6-8 hours.
Remove the meat from the slow cooker and let cool slightly. Using two forks gently pull the pork apart. Dump the liquid from the slow cooker and add meat back. Stir in BBQ sauce and keep on warm until ready to serve. Serve on warmed hamburger buns.
Bring a small pot of salted water to a boil. Cook the peeled and grated celery root for 5 minutes. Drain and let cool.
In a medium bowl, combine cooked celery root, mayonnaise, mustard, vinegar, jalapenos and chives. Season with salt and pepper to taste.
Cover and refrigerate until ready to use.
Note: Peel the celery root using a pairing knife and cut off the tough outer layer. Much like you do when peeling a pineapple.