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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
  • To add when cooking:

  • 12 oz. good ale or dark beer, such as Bass
  • 4 cloves garlic, chopped
  • 1 5lb pork butt (shoulder of the animal)
  • To add to the pan juices:

  • 1/2 cup ketchup
  • 2 Tbsp whole grain Dijon mustard
  • 3 Tbsp Worcestershire sauce
  • 1/3 cup dark brown sugar


  1. Combine rub ingredients in a bowl and mix well.
  2. Rub all over pork butt.
  3. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
  4. Preheat oven to 500 degrees F.
  5. 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.
  6. Lower oven to 325 degrees F.
  7. Pour beer over the top of the pork and add chopped garlic around the pork.
  8. Cover tightly with heavy duty aluminum foil or twice with regular foil.
  9. 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.
  10. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  11. Add remaining ingredients to the pan juices.
  12. Bring to a simmer until reduced by half and thick, about 20 minutes.
  13. 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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