Beer Braised BBQ Pork Butt

The recipe Beer Braised BBQ Pork Butt can be made in approximately 45 minutes. Watching your figure? This dairy free recipe has 639 calories, 73g of protein, and 23g of fat per serving. This recipe serves 6. For $3.03 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Father's Day. 3226 people found this recipe to be scrumptious and satisfying. Head to the store and pick up ale, worcestershire sauce, whole grain dijon mustard, and a few other things to make it today. It works well as a beverage. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is super. If you like this recipe, you might also like recipes such as Beer Braised Barbecue Pork Butt, Root Beer BBQ Braised Pork Sliders, and Beer 'n BBQ Braised Country Style Pork Ribs.

Servings: 6

 

Ingredients:

12 ounces good ale or dark beer, such as Bass

2 tablespoons chili powder

1/3 cup dark brown sugar

4 cloves garlic, chopped

1 tablespoon garlic powder

2 teaspoons ground coriander

1/2 cup ketchup

2 teaspoons ground mustard seed

About 40 grinds black pepper

1 5-pound pork butt (shoulder of the animal)

2 tablespoons salt

2 tablespoons whole grain Dijon mustard

3 tablespoons Worcestershire sauce

Equipment:

plastic wrap

bowl

roasting pan

oven

aluminum foil

sauce pan

frying pan

Cooking instruction summary:

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 the ketchup, mustard, Worcestershire and 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.

 

Step by step:


1. 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.

2. 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.

3. Remove from oven. Lower oven to 325 degrees F.

4. 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.

5. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.

6. To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.

7. While the sauce is boiling down, pull apart the pork with 2 forks.

8. Pour the sauce over the pulled pork and work through until fully absorbed.


Nutrition Information:

Quickview
640k Calories
73g Protein
22g Total Fat
29g Carbs
47% Health Score
Limit These
Calories
640k
32%

Fat
22g
35%

  Saturated Fat
7g
49%

Carbohydrates
29g
10%

  Sugar
17g
19%

Cholesterol
226mg
76%

Sodium
2944mg
128%

Alcohol
2g
12%

Get Enough Of These
Protein
73g
147%

Selenium
112µg
161%

Vitamin B1
2mg
145%

Vitamin B6
2mg
108%

Vitamin B2
1mg
92%

Vitamin B3
17mg
89%

Zinc
13mg
88%

Phosphorus
826mg
83%

Vitamin B5
6mg
61%

Vitamin B12
3µg
58%

Manganese
1mg
54%

Potassium
1631mg
47%

Iron
6mg
37%

Magnesium
117mg
29%

Copper
0.58mg
29%

Vitamin A
940IU
19%

Vitamin E
2mg
16%

Vitamin D
2µg
15%

Vitamin K
14µg
14%

Fiber
3g
14%

Calcium
132mg
13%

Vitamin C
2mg
3%

Folate
10µg
3%

covered percent of daily need
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