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Add pork shoulder to a 2-quart slow cooker. Add Blue Buck and simmer for 6 hours on low. When the pork is cooked, drain liquid from slow cooker.
Add onion and celery to a frying pan with 3 tablespoons of liquid from the slow cooker, and cook until onions are brown and celery is almost translucent. Discard the rest of the liquid.
Add the BBQ sauce, ketchup, onion, celery, pepper and cinnamon to the slow cooker and leave on low for 12 to 14 hrs or until meat is tender to the point of falling a part.