Photo: Beer Braised BBQ Pork Butt Recipe
Ingredients
For the dry rub:
- 2 tablespoons salt
- About 40 grinds black pepper
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons ground mustard seed
- 12 ounces good ale or dark beer, such as Bass
- 4 cloves garlic, chopped
- 1 5-pound pork butt (shoulder of the animal)
Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
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By ellenhuls
STL
on January 23, 2012
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Amazing.
By tmalia23_6208574
Your City, WI
on January 05, 2012
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Super tasty recipe! I always double the dry rub and cook the pork in my crock pot. Turn it on before you go to work and enjoy a fabulous meal when you get home. Tastes great over baked potatoes - any kind.
Made the sauce once and it was pretty good. The beer "sauce" that results simply from cooking the rubbed pork in the beer is great on it's own so I've never made the sauce again since then. I like to use Spotted Cow beer.
By Cowinmyundies
Finger Lakes Re...
on December 25, 2011
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I, too, reduced the salt by half. I also added 1 tbsp italian roast coffee grounds to the rub, marinated it overnight and used a bottle of Guinness Lager. I used an Oxo fat separator to remove the fats and most of the solids from the pan drippings. I then added about a quarter cup of my favorite BBQ to the simmering sauce. This was top notch in the end. A little prep, attention to quality ingredients and this is a real crowd pleaser. Served with some toasted buns and cole slaw. A keeper.
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