Ingredients
- 2 tablespoons salt
- About 40 grinds black pepper
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons ground mustard seed
- 12 ounces good ale or dark beer, such as Bass
- 4 cloves garlic, chopped
- One 5-pound pork butt (shoulder of the animal)
- 1/2 cup ketchup
- 2 tablespoons whole grain Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/3 cup dark brown sugar
Instructions
- 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.
Reviews
Great, easy to make, so much faster than most recipes. We use 1 1/2 TBSP salt.
We replaced beer with broth before, still came out delicious! Sauce is really good too. Our go to recipe for pulled pork.
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I had this recipe years ago and lost it in a flooded basement apartment. I’ve been looking for it ever since. Typing in search words and not finding it. Trying to remember the ingredients and cooking time. Thank You Lord, I have found it! I also use it for country ribs with bones, and I substitute beef stock for the beer as I can’t have alcohol. I brown them in the roasting pan in a little oil on the stove at a high temp to get that almost black crust. No oven clean up that way. The smoke alarm goes off either way. And it takes less time to cook in the oven. Tip: definitely make the sauce, it is so good. Not to mess with your recipe, it’s the best!!! I’m making some tomorrow. This is 10 stars! Patty F.
The ingredients are perfect and resulted in the most amazing pulled pork that rivaled our favorite BBQ restaurant, however mine needed an extra 2.5 hours to reach fall-off-the-bone tender, even with the 30 minutes at 500F. Once I combined the meat with the sauce, I put it back into the oven for another 30 minutes at 325F. Total cooking time was 6 hours.
I’ve been making this for years. I usually half the amount of salt the recipe calls for. Comes out perfect every time.
This was a great dry rub for the pork. I recommend using a lager for the braise. I used stout and it was a bit too sour. Still, it is a recipe I would make again.
This recipe kicks ass. Thank you. Happy New Year!
I have made this many many times and am always very pleased. A question: I’m making this for a large group of people and got a 10 pound shoulder and wanted to know how much longer I should add on to the cook time.
I get a bone-in pork butt in my Butcher Box order every few months and it comes out incredible with this recipe. I find 1 1/2 Tbs of salt is just right. The sauce enhances it, but is not soupy or overpowering. Great recipe.
Can’t wait to try this