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Best Beer Braised BBQ

Prep Time 1 day
Course Main Course
Cuisine American

Ingredients
  

  • For the dry rub:
  • 2 T salt
  • 40 grinds of black pepper
  • 2 T chili powder
  • 1 T garlic powder
  • 2 t ground coriander
  • 2 t ground mustard seed
  • 12 oz Ale or Dark beer
  • 4 cloves of garlic chopped
  • 5 lb bone in pork butt can use boneless if that's all you can find

BBQ Sauce

  • 1/2 c Ketchup
  • 2 T Dijon Mustard
  • 3 T Worchestershire Sauce
  • 1/3 c Brown Sugar

Instructions
 

  • Mix the rub ingredients in a small bowl, and the rub all over the pork butt. Wrap in plastic wrap, place in pan and refrigerate one hour, or as long as overnight. I do overnight.
  • Preheat oven to 500°.
  • Unwrap the pork butt and place in disposable pan placed on a cookie sheet for stability. Cook 45 minutes until dark browned and beginning to blacken in places. Remove from oven and lower the temperature to 325°. Pour the beer over top and add chopped garlic around the meat. Cover tightly with heavy duty foil, and poke about 10 holes all over the top of the foil. Cook another 2 1/2 hours or longer, until the meat is coming away from the bone.
  • Take the meat out of the pan and pour the pan juice into a pot. Add the BBQ sauce ingredients to the juice.
  • Bring to a boil and reduce to simmer until reduced by half. (about 20 minutes)
  • While the sauce is reducing, shred the pork and place back in the disposable pan. Once the sauce is done, pour over the shredded pork, and mix until all the meat is coated and sauce is mostly absorbed. (it will continue to absorb over time.)
  • Freezes well.

Notes

Note: Frequently the pork butts I find are over 5 lbs, and that works fine. I've used up to 8 lbs at once.