Beer Braised Bbq Pork Butt Recipes

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.

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.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS

Steps:

• Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
• Place the ribs in an oven proof pan and scatter the onions all around them.
• Pour in the beer and seal with a lid or tin foil.
• Bake at 375F until the pork is tender 1 1/2- 2 hours.
• Pour out the beer.
• Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
• Enjoy.

BRAISED BBQ PULLED PORK

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
• Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
• Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

BEER-BRAISED PORK BUTT

Steps:

• Heat oven to 250 degrees. Rub pork butt with oil, and season liberally with salt and pepper. In a large Dutch oven over medium-high heat, place meat, fat side down. Brown each side for about 5 minutes.
• Remove meat from pot, and pour off most of the remaining fat, reserving enough to saute the celery, onions, and garlic until translucent (about 5 minutes). Add tomato, and deglaze the pot with balsamic vinegar. Pour in beer, and return meat to pot. Bring to a simmer over high heat, and cover. Transfer to oven for 3 hours.
• After 3 hours, remove pot from oven, and skim off any excess fat. Add remaining vegetables, and cover. Return to oven for 45 to 60 minutes. When finished cooking, the meat and vegetables should be fork tender.
• To serve, slice meat across the grain. Arrange meat slices on platter with vegetables, and sprinkle with parsley.

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.