Best Beer Braised Pork Butt Recipes
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.
BEER-BRAISED PORK BUTT
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 16
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.
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
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: 1/2 cup ketchup 2 tablespoons whole grain Dijon mustard 3 tablespoons Worchestershire sauce 1/3 cup dark 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.
BEER BRAISED PORK BUTT
Number Of Ingredients 16
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.
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