Beer Braised Bbq Pork Butt Recipes

SLOW COOKER BEER PULLED PORK

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.

BALSAMIC BEER BRAISED PORK ROAST

Steps:

• Preheat oven to 450-degrees F.
• In a dutch oven (or an oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium-medium high heat.
• When oil is rippling, brown pork roast a couple of minutes on each side.
• Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and brown sugar; pour over pork roast.
• Cover and bake in 450-degree F oven for 15 minutes, then lower oven temperature to 300-degrees F and continue to bake for another 2 hours and 45 minutes.

BEER BRAISED BARBECUE PORK BUTT

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.

EASY BEER PULLED PORK (SLOW COOKER)

Steps:

• 1. Set up your crock pot and bring the pork to room temperature. Trim any excess fat. 2. Thinly slice the onion and spread over the bottom of the crock pot. 3. Mix the salt, brown sugar, garlic salt, pepper, paprika and oregano and rub all over the pork. Sprinkle any extra seasoning over the onions. 4. Place the seasoned pork on top of the onions in the crock pot and add the beer. Take care not to wash away the seasoning from the top of the meat. 5. Close the lid and cook on low for up to 12 hours or high for up to 6-7 hours. Exact cooking time will vary based on the size/weight of your meat and your brand of slow cooker. 6. When pork is really tender and can be easily shredded with a pair of forks it is done. Let the shredded pork sit in the crock pot for a few minutes on warm to soak up the delicious juices. Serve.

BEER BRAISED BBQ PORK BUTT

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.

BRAISED PORK STEAK WITH ONIONS (OVEN)

Steps:

• Heat the oven to 300 F. Trim any excess fat from the periphery of the steaks (optional) and season them liberally with salt and pepper.
• Heat a braiser over medium-high (or a skillet if you will be braising in a roasting pan), add the olive oil and sear the seasoned pork shoulder steaks on each side, working in batches of 2. Set aside, lower the heat to medium.
• Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and chipotle in Adobo and stir them into the onions. Cook about 1 minute. Deglaze with the stout (or stock or wine) and be sure to scrape all the brown bits from the bottom of the braiser/skillet.
• Add the brown sugar, cumin, thyme and all the stock. Stir to combine, place the pork steaks on top and cover with the braiser lid (or transfer everything to a roasting pan, place the steaks on top and tightly cover with 2 layers of foil so no moisture escapes). Place in oven and braise for 1.5 hours.
• After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough to your liking, braise uncovered for an additional 10-15 minutes for an appetizing finish. If not tender enough, cover and braise a bit longer until satisfied (add a bit of water if liquid is really low).
• Serve garnished with a bit of finely chopped parsley of fresh picked thyme leaves.

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub 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 500 degrees F. 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 325 degrees F. 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 so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. 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.