Beer braised bbq pork butt

  • Preparation Time10 mins
  • Cooking Time3 mins
  • Serves8
  • DifficultyEasy
2 tbsp. salt
About 40 grinds black pepper
2 tbsp. chilli powder
1 tbsp. garlic powder
2 tbsp. ground coriander
2 tsp. ground mustard seed
350ml good ale or dark beer, such as Bass
10g garlic, chopped
750 pork butt (shoulder of the animal)
125ml tomato ketchup
2 tbsp. whole grain Dijon mustard
3 tbsp. Worchestershire sauce
70g muscovado sugar
1) Combine salt, pepper,chilli powder, garlic powder,coriander and mustard in a bowl and mix well. Massage all over pork butt and wrap in plastic wrap. Refrigerate for at least one hour and as long as overnight.

2) Preheat oven to 240C/Gas Mark 9. Unwrap pork and place in a roasting pan with sides about 5-cm high. Cook 45 minutes until dark brown. Remove from oven. Lower oven to 160C/Gas Mark 3. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty foil or twice with regular foil.

3) Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours or longer until very tender. The meat should easily pull away from the center bone.

4) Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add tomato ketchup, Dijon mustard, Worchestershire sauce, and sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.

4) While the sauce is reducing, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

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