Beer Braised Barbecue Pork Butt can easily pass off as your favourite recipe with nutritiously loaded pork and your all time favourite beer. The final product is a great conglomerate of all the things you would love forever. With a sign that the barbeque grill plays, the recipe receives its finest final finishing(notice the alliteration).
For a weekend getaway, Beer Braised Barbecue Pork Butt is an amazing companion. Light up that grill in your patio and hog on those succulent contents of the platter. While your appetite has received pretty much an incentive, let us focus on how to get there.
The time required: A tender time of about 3-4 hours would find you with your would-be favourite delicacy.
Nutritional information: While beer speaks enough in this recipe, it is always good to know what effect does it have on the body:
- Calories count at 269
- Total fat of 19g
- A staggering content of protein at 25g
- And some amount of sodium and potassium
What is required
The following have to be arranged for, for a tender and smooth cooking experience:
For the rub:
- 5 pounds of pork butt
- 4 chopped cloves of garlic
- 12 ounces of dark beer
- 2 teaspoons filled with mustard seeds, ground
- 2 teaspoons of coriander, ground
- A tablespoon of garlic powder
- 2 tablespoons of chilli powder
- Some black pepper
- 2 tablespoons of salt
For the Pork Butt:
- One-third of a cup filled with brown sugar
- 3 tablespoons of Worcestershire sauce
- 2 tablespoons of Dijon mustard, whole grain
- Half a cup of ketchup
The cooking process
Having all the ingredients at hand, you are ready to rock and roll with the cooking process. Follow these instructions:
- In a bowl, bring together all the ingredients for rub and mix them up well.
- Rub this mixture all over the pork butt.
- Cover the contents with a plastic wrap, place it in the fridge for the entire night.
- Fire up the grill and heat at 500 degrees Fahrenheit. Bring out the pork from the wrap and transfer to a roasting pan.
- Give about 45 minutes of cooking time.
- Now remove from the heat and lower the temperature to 325 degrees Fahrenheit.
- It is now time for the beer. Pour the beverage over the pork along with chopped garlic.
- Now, cook the pork butt for another 2 and half hours until it turns tender.
- The meat is ready. Place it in a saucepan.
- Now, add brown sugar, Worcestershire sauce, mustard and ketchup.
- Simmer for about 20 more minutes.
- While you bring the sauce to a boil, use forks to pull the pork apart. Pour sauce into the cleavage and cook until it is absorbed.
This brings an end to the cooking process and the eager wait you might have been harbouring. Actually, the real wait will only be over when you put these instructions into practice. Get up!