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:
covered percent of daily need
