Mix dry mustard, steak sauce, garlic powder, pepper flakes, black pepper, beer and melted butter until it is like a paste. Cover the pork completely with paste mixture and marinate in refrigerator for 24 hours. The next day put the pork in the smoker for 13 hours at 224 degrees.  When the pork is done and still warm, use a fork and your hands and pull the meat until shredded.

To Make BBQ Sauce:
In a sauce pan sweat the onions in the vegetable oil until translucent, add the garlic, sauté also until translucent.  Then add the cider vinegar, Worcestershire, ½ cup dry mustard, dark brown sugar, paprika, kosher salt, and cayenne pepper. Bring this to a simmer and then stir in the ketchup and cook for another 15 minutes.

For Salad Dressing:
In a mixing bowl add ¼ cup balsamic vinegar and 1 cup olive oil and whisk together until emulsified then set aside.

For Salad:
In a separate bowl add the mixed lettuce, red onions and cherry tomatoes.  Add the balsamic vinaigrette to the lettuce mixture and toss with tongs until all the leaves are coated with the vinaigrette.

For Plate Up:
In a sauté pan at medium heat add 1 cup of pulled pork and ½ cup BBQ sauce, heat for 5 min. stirring twice. Put a brioche bun on plate with the BBQ pork, then put the salad on the plate and garnish salad with a sprinkle of feta cheese.

Makes approximately 8 - 12 sandwiches

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