Beer Braised BBQ Pork Butt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
Salt, 2 tbsp (remove) Pepper, black, 1 tsp (remove) Rub: Chili powder, 2 tbsp (remove) Garlic powder, 1 tbsp (remove) *Coriander leaf, dried, 2 tsp (remove) *dry mustard, 2 tsp (remove) *Bass Ale, 12 oz (remove) Garlic, 4 cloves (remove) *Pork Shoulder (pork butt, picnic roast), 80 oz (remove) Sauce:*Ketchup, Heinz, 8 tbsp (remove) *Grey Poupon Dijon Mustard, 6 tsp (remove) Lea & Perrins, Worcestershire Sauce, 9 tsp (remove) Brown Sugar, .5 cup, unpacked (remove)
Combine rub ingredients and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour, pref. overnight. Preheat oven to 500. Unwrap pork and place in a roasting pan with sides about 2" high. Cook 45 min. until dark browned/even blackened in places. Remove from oven and lower temp to 325. Pour beer over the top and add chopped garlic around pork. Cover tightly with heavy duty alum. foil (or 2 layers reg. foil) and poke about 10 holes all over the top of the foil. Cook 2.5 hours longer until so tender it comes away very easily from center bone. Place meat on a plate and pour pan juices into a saucepan. To the pan juices add sauce ingredients. Bring to a simmer until reduced by half and thick, about 20 min. 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.
Serving Size: Depends on bone, etc.; figured for 3 oz. servings
Number of Servings: 26
Recipe submitted by SparkPeople user SUEINPALOMINO.
Serving Size: Depends on bone, etc.; figured for 3 oz. servings
Number of Servings: 26
Recipe submitted by SparkPeople user SUEINPALOMINO.
Nutritional Info Amount Per Serving
- Calories: 305.4
- Total Fat: 21.0 g
- Cholesterol: 82.0 mg
- Sodium: 697.5 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.3 g
- Protein: 20.7 g
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