Preheat oven to 325 degrees F.
Pour beer in bottom of baking pan.
Put grate on top (high enough to keep pork off the beer). Mix all spices together and rub over all of pork. Bake, 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).
Roast on grill then remove skin and seeds. Chop fine and mix with pulled pork.
Pour beer into a saucepan. Add brown sugar and crushed red pepper flakes.
Cook over medium-high heat until it reduces down to about 1/2 cup (stirring regularly). Once reduced add all the other ingredients except beef broth. Stir until well combined (no lumps). Then slowly pour in beef broth. Simmer for 20 minutes.
Mix barbeque sauce with finished pulled pork
Mix cinnamon and brown sugar. Rub onto pineapple slices. Grill slices about 2 minutes on each side on medium heat (want to get grill marks). Chop fine and reserve.
In a large bowl toss together the cabbage, scallion, onion, and peppers. In separate bowl whisk together beer, vinegar and brown sugar. Pour mixture over cabbage and peppers and toss (let sit 30 minutes prior to serving).
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.
Cut rolls in half. On bottom put barbeque covered pulled pork (a nice generous portion).
Then add 1 tablespoon of pineapple and 3 slices of crumbled bacon. Then add 2 tablespoons of slaw. Put top of roll back on and serve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Adreann Geise, Myrtle Beach, SC