1. In large skillet cover pork with water; simmer until done, breaking apart as it cooks. Pork will be completely white. 2. Drain well; add beer, sugar, dry mustard and pepper, simmer for 10 min. Salt to taste. Serve on sandwich buns with dill pickle chips, chopped onion and yellow mustard.
* This Midwestern classic is made even better with ground pork. Serve with Pork Pasta Fazool, coleslaw, Roasted Potato Dippers and a well-chilled beer.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com