Friday, August 5, 2011

Beer Pork Butt BBQ

Dry Rub Ingredients2 Tb salt
1 tea fresh ground black pepper
2 Tb chili powder
2 Tb garlic powder
2 teaspoon ground coriander
2 teaspoon ground mustard seed
tiny pinch ground red pepper

Side ingredients
12 ounces good ale
3 Tb chopped garlic
4 - 5-pound pork butt

Combine the dry rub ingredients in a bowl. Mix well and let sit for about 30 minutes.
Wash pork and pat dry.
Lather the dry rub all over the pork. Cover with plastic and let sit in the fridge for at least 12 hours.
Heat oven to 500 degree and out pork in roaster pan. Have the pan at least 2 inches high and place on bottom.
Cook until dark brown and even blackened slightly, maybe 30-45 minutes.
Remove from oven and let sit for about 5 minutes and pour beer over the roast. Add garlic all around the roast.
Lower oven temperature to 325 degrees
Cover with Aluminum foil (tightly) and poke holes so steam can rise. about 7-12 holes at top
Cook for 2-2.5 hrs or until the pork falls away from the bone
Remove from oven and pull the pork apart and put into a bowl.

Take the pan drippings and out in sauce pan on stove.
Add 1/2 c ketchup (more or less)
2 - 3 Tb Dijon mustard
2-3 Tb worchershire sauce
1/4 -1/3 c brown sugar
1/4 c honey

Simmer until thick. This is about 15-25 minutes. Add more brown sugar if you want sweeter. When this is done add to the pour in the bowl and mix with a fork. Put on bun. Add fresh slices of onions if you desire.

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