Pulled Pork and Watermelon BBQ Sauce

1 4-to-5 pound pork butt

24 ounces dark beer

2 cups BBQ sauce

2 cups minced seedless watermelon

Pressure cook or slow cook the pork butt in the beer until the meat is pull-apart tender (in a covered roaster all night in a 275 degree oven, or under pressure about 45-50 minutes or according to manufacturer's directions).  Cool, trim and discard the fat from the meat. Chop the meat and re-heat. Warm the barbecue sauce and just before serving, stir in the watermelon.  Serves 8 to 12.