Rhinegeist Recipes

Hustle BBQ Pulled Pork Sliders

Justin Uchtman is the executive Chef at Sartre OTR. He's a good friend of Rhinegeist, a big fan of obscure live Cypress Hill bootlegs, and loves cooking with beer.

BBQ Pork Shoulder with Hustle BBQ Sauce and Slaw on English Muffin


BBQ Pork Shoulder

5-8 pounds Bone-in or Boneless Pork Shoulder

Spice Rub

1 tsp Garlic Powder

Pinch Cayenne Pepper

1 ½ Tbsp Smoked Paprika

1 tsp Paprika

1 ¼ Tbsp Light Brown Sugar

1 tsp Kosher Salt

1 tsp Ground Black Pepper

BBQ Sauce

2 Tbsp Canola Oil

1 cup Tomato Paste

1 tsp Smoked Paprika

1 ½ tsp Sriracha

2 ½ Tbsp Worcestershire

2 ½ cup Ketchup

⅓ cup Molasses

1 tsp Black Pepper Ground

1 tsp Kosher Salt

1 6pk Rhinegeist Hustle


½ cup Red Onion

½ cup Yellow Onion

2 cups Green Cabbage

1 cup Mayonnaise

1 ½Tbsp Honey

¼ cup Whole Grain Mustard

1 tsp BBQ Spice

⅙ cup Apple Cider Vinegar

1 tsp Salt

2-3 Whole Red Radishes

½ Can of Hustle



  • Remove the pork and cover with Rhinegeist Hustle. Let marinate for 6 hours.
  • Dump liquid (while playing Taps on a trumpet) and pat dry the pork shoulder dry.
  • Place on a sheet tray with a roasting rack. Coat completely with spice rub and let sit overnight.
  • The next day preheat the oven to 225 F. Place the pork still on the roasting rack and sheet tray into the oven and roast for 4 hours.
  • After four hours carefully remove the pork and wrap just the pork shoulder with aluminum foil.
  • Place back on the roasting rack and slide into the oven for another 2 hours.
  • After the 2 hours pull the pork out and make sure it can be pulled apart with a fork.
  • When ready, let rest for 15 minutes before fully pulling apart and mixing with the BBQ sauce.

BBQ Sauce

  • Place a 4qt sauce pan on medium heat.
  • Pour in the canola oil and let warm for one minute, then add the tomato paste.
  • Cook the tomato paste until it turns lightly orange.
  • Next add the paprika, sriracha, Worcestershire, ketchup, molasses and cook over low heat for 30 minutes, stirring frequently.
  • Add ground black pepper, salt and one can of Hustle. Continue cooking on low heat for another hour while stirring frequently. Taste, then combine with pulled pork.


  • Cut cabbage into quarters through the core, then cut out the core.
  • With a knife or mandolin shave the cabbage as thin as possible. In a colander or strainer, toss the cabbage and salt. Let sit for 20 minutes.
  • Next cut the onion in half and slice as thin as possible. Do the same with the carrot and radish.
  • In a separate bowl mix the mayonnaise, honey, mustard, vinegar, BBQ spice and beer. Then combine all the veggies with the dressing.