BEER BRAISED BARBECUE PORK BUTT
Provided by Martha
Time 7h
Number Of Ingredients 15
Steps:
- In a small bowl, mix salt, pepper, chili powder, garlic powder, ground coriander and mustard powder.
- Rub this mixture all over the pork and then place in a gallon zip lock bag. Refrigerate for at least four hours or overnight.
- Three hours before serving, heat grill to high on one side and the lowest burner setting on the other.
- Place the onions and garlic in a 5 quart Dutch oven that has a lid. Place that on the cool side of the grill.
- Once the hot side is hot, place the pork butt on a plate and brush all sides with the oil. Then place on hot grill and sear all sides, about 10-15 minutes total. The char on all sides should be nice and dark, even black in spots.
- Lift the meat with tongs and place in the Dutch oven on top of onions and garlic.
- Pour the beer over the top of the meat and place on cover.
- Shut off all burners except the one under the meat and set that to as low as it will go and close grill cover. Our one burner on low maintained a temperature inside the grill of 275 degrees F.
- After three hours, remove lid with pot holder and check for tenderness of meat by pulling off a small piece and trying it. Meat should be fall apart tender.
- Remove the meat to a clean platter to rest.
- Take the liquid left in the pan and skim off any fat floating at the top and discard.
- To the remaining liquid, add catsup, mustard, Worcestershire sauce and brown sugar.
- Increase the burner to bring the mixture to a boil, then lower to a medium simmer and simmer between 10 and 20 minutes or until thick. (This step can be done indoors on your stove top if you wish).
- Once the sauce is done, shred the meat with two forks and add back into the pot with the sauce.
- Stir and serve over rolls or as an entrée alongside coleslaw, baked beans, macaroni and cheese, collard greens and corn on the cob.
SLOW COOKER BEER PULLED PORK
My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.
Provided by Paula Todora (Paula T)
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h10m
Yield 16
Number Of Ingredients 7
Steps:
- Set the slow cooker to High.
- Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
- Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
- Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
- Cook on Medium for 1 hour.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 8.7 g, Cholesterol 53.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 568.3 mg, Sugar 5.6 g
BARBECUE PORK BUTT
Provided by Alton Brown
Time 17h20m
Yield 4 to 6 pounds pulled pork
Number Of Ingredients 5
Steps:
- Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
- Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
- Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
- Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE
Steps:
- Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
- Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
- After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
- Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
- Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
- Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
- Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
- Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
BEER BRAISED BBQ PORK BUTT
Recipe courtesy of Dave Lieberman from the Food Network - this was our first attempt at Good Ole American BBQ. We don't get it here in the South West of Western Australia.
Provided by The Normans
Categories Pork
Time P1DT3h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first six ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
- Preheat oven to 260 degrees C. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 160 degrees C. 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 about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until tender.
- Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add the last four ingredients. Bring to a simmer until reduced by half and thick, about 20 minutes.
- While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Nutrition Facts : Calories 393.5, Fat 24.9, SaturatedFat 8.5, Cholesterol 103.1, Sodium 1122.8, Carbohydrate 9.4, Fiber 0.6, Sugar 6.6, Protein 30
More about "beer braised barbecue pork butt recipes"
BEER BRAISED BBQ PORK BUTT : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanCategory Main-Dish
SMOKED & BEER BRAISED PORK BUTT – LOUISIANA-GRILLS
From louisiana-grills.com
BEER BRAISED BBQ PORK | AND THEY COOKED HAPPILY EVER …
From andtheycookedhappilyeverafter.com
THE BEST BEER PULLED PORK RECIPE (SLOW COOKER) | CRAFT …
From craftbeering.com
18 BEST BBQ PULLED PORK RECIPES - FOOD NETWORK
From foodnetwork.com
RECIPES | PIT BOSS® GRILLS
From pitboss-grills.com
- Generously season the pork butt with Pit Boss Pulled Pork Rub, making sure to rub the seasoning in on all surfaces of roast. Place the pork onto a roasting rack inside a 9x13 pan.
- Pour about half a bottle of dark beer into the bottom of the pan and save the remaining amount of beer, you’ll need this later.
- Fire up your Pit Boss grill and set the temperature to high. If you’re using a gas or charcoal, set it up for high direct heat. Place the pan in the center of the grill and grill for 30 minutes until the pork roast is dark in color and charred in some spots.
- Remove the pork from the grill and decrease the temperature of the grill to 325°F. Set aside and began to make the BBQ sauce.
BEER BRAISED PORK CARNITAS | OLIVE & MANGO
From oliveandmango.com
BALSAMIC BEER BRAISED PORK ROAST RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
BEER BRAISED BBQ PORK BUTT RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BEER BRAISED BBQ PORK BUTT : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel30.sni.foodnetwork.com
BEER-BRAISED PORK BELLY RECIPE | BON APPéTIT
From bonappetit.com
BEER-BRAISED PULLED PORK - GREATIST
From greatist.com
BEER BRAISED BBQ PORK BUTT RECIPE | COOKING CHANNEL
From cookingchanneltv.com
BEER BRAISED PULLED PORK | LIFE TASTES GOOD
From ourlifetastesgood.com
PORK BUTT VS. PORK SHOULDER: WHAT’S THE DIFFERENCE?
From foodnetwork.cel30.sni.foodnetwork.com
RECIPE: BEER-BRAISED PULLED PORK SHOULDER | KITCHN
From thekitchn.com
BEER BRAISED BBQ PORK BUTT RECIPE | DAVE LIEBERMAN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
BEER BRAISED BBQ PORK BUTT RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love