Beer braised barbequed pork
on November 23, 2010
For the dry rub:
- 2 Tbsp salt
- About 40 grinds black pepper
- 2 Tbsp chili powder
- 1 Tbspn garlic powder
- 2 tsp ground coriander
- 2 tsp ground mustard seed
- 12 oz. good ale or dark beer, such as Bass
- 4 cloves garlic, chopped
- 1 5lb pork butt (shoulder of the animal)
- 1/2 cup ketchup
- 2 Tbsp whole grain Dijon mustard
- 3 Tbsp Worcestershire sauce
- 1/3 cup dark brown sugar
To add when cooking:
To add to the pan juices:
- 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.
- Lower oven to 325 degrees F.
- Pour beer over the top of the pork 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 and 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.
- Add remaining ingredients to the pan juices.
- 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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