Thursday, October 1, 2009

Beer Braised BBQ Pulled Pork


2 tablespoons salt
2 teaspoons freshly ground black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces dark beer/ale
4 cloves garlic, chopped
5 lb. pork butt (pork shoulder)

1/2 cup ketchup
2 tablespoons whole grain mustard
3 tablespoons Worchestershire sauce
1/3 cup brown sugar

Combine the dry ingredients (first 6 ingredients) and rub all over pork butt. Wrap the meat in plastic wrap and refrigerate it for at least one hour and up to overnight.

Preheat oven to 500 degrees. Unwrap pork and place in roasting pan with sides high enough to hold some liquid (at least 2 inches). Cook the pork for 45 minutes until dark brown and even blackening in places. Remove from oven.

Lower oven temperature to 325 degrees. Pour beer over the top of the pork and add the chopped garlic around the pork. Cover tightly with aluminum foil (use two sheets if your foil is regular weight, not heavy-weight). Poke about 10 holes all over the top of the foil. Cook pork for 2 1/2 hours longer or until the meat is tender enough to fall away from the center bone.

Place the meat on a plate and pour the pan juice into a saucepan. Add the ketchup, whole grain mustard, Worcestershire sauce and brown sugar to the pan. Bring to a simmer and cook for about 20 minutes or until liquid is reduced by half.

While the BBQ sauce is cooking, use two forks to pull the pork apart. Pour the sauce over the pulled pork and coat all the meat well.

**Two notes: This dish goes really well with the Warm Dijon Potato Salad. AND, do something I did not do for this photo...toast your buns! My favorite method is to brush the open face buns with melted butter and broil them in the oven for 2-3 them closely...they brown fast!

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