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.
Want to share your own recipe? Email it to email@example.com with the subject “Richmond Cooks”. Don’t forget a title, ingredients, directions, serving size, and a little about how the recipe came to you. Bon Apetit!
Richmond Confidential welcomes comments from our readers, but we ask users to keep all discussion civil and on-topic. Comments post automatically without review from our staff, but we reserve the right to delete material that is libelous, a personal attack, or spam. We request that commenters consistently use the same login name. Comments from the same user posted under multiple aliases may be deleted. Richmond Confidential assumes no liability for comments posted to the site and no endorsement is implied; commenters are solely responsible for their own content.
Richmond Confidential is an online news service produced by the UC Berkeley Graduate School of Journalism for, and about, the people of Richmond, California. Our goal is to produce professional and engaging journalism that is useful for the citizens of the city.
Please send news tips to firstname.lastname@example.org.