Beer Braised BBQ Pork Butt

1. 1

   Combine rub ingredients in a bowl and mix well.

2. 2

   Rub all over pork butt.

3. 3

   Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

4. 4

   Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high.

5. 5

   Cook 45 minutes until dark browned and even blackening in places.

6. 6

   Remove from oven.

7. 7

   Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork.

8. 8

   Cover tightly with heavy duty aluminum foil or twice with regular foil.

9. 9

   Poke about 10 holes all over the top of the foil.

10. 10

    Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

11. 11

    Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.

12. 12

    To the pan juices add:

13. 13

    1/2 cup ketchup

14. 14

    2 tablespoons whole grain Dijon mustard

15. 15

    3 tablespoons Worchestershire sauce

16. 16

    1/3 cup dark brown sugar

17. 17

    Bring to a simmer until reduced by half and thick, about 20 minutes.

18. 18

    While the sauce is boiling down, pull apart the pork with 2 forks.

19. 19

    Pour the sauce over the pulled pork and work through until fully absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.