Get out your favorite dark beer for this Beer Braised BBQ Pork Butt!
Pork Butt is a misleading name for this cut of meat. Pork butt is not in the rear of the pig but rather near the shoulder.
The shoulder cut is lower on the shoulder/butt area while Pork Butt is cut from just above the shoulder. Both cuts are tender, fatty, and benefit from long slow cooking methods.
Prep: 2-12 hours (1-11 hours spent in the fridge)
Cook Time: 3 hours 15 minutes
For the dry rub:
2 tablespoons salt
40 grinds of black pepper
3 tablespoons chili powder (change amount based on spice level preference)
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces of dark beer
4 cloves garlic, chopped
One 5-pound pork butt (shoulder of the animal)
For the BBQ Pork Butt:
1/2 cup ketchup
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar
- Preheat the oven to 500 degrees.
- Combine all rub ingredients in a bowl and mix well. Spread the rub all over the pork butt. Wrap in plastic wrap & refrigerate for up to 12 hours and 1 hour minimum.
- Unwrap pork and place in a roasting pan with sides about 2 inches high.
- Cook meat for 45 minutes until dark browned. Remove from oven.
- Lower oven to 325 degrees F.
- Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil.
- Poke holes throughout the aluminum foil for the meat to breathe.
- Cook the pork for 2 ½ more hours. Meat should be tender enough to peel away easily from the center.
- Place the meat on a plate and pour the pan juice into a saucepan.
- Add the ketchup, mustard, Worcestershire and brown sugar to the pan. Bring everything to a simmer for 20 minutes.
- While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork, work into the meat with a fork or your hands until fully absorbed & serve!