Beer-Braised Barbecue Pork Butt

Method

Directions

1. 1
   Make the rub by combining brown sugar, garlic powder, ground coriander, ground mustard seed, cumin, salt, black pepper, and chili powder in a medium bowl and mixing well. Rub onto thawed pork butt roast thoroughly.
2. 2
   Once the rub has been added, refrigerate the roast for 2-4 hours.
3. 3
   When ready to cook, place pork in a roasting pan and preheat oven to 500°F.
4. 4
   Roast for 40 minutes or until very dark brown on the outside. Lower temperature to 325°F, pour beer over roast and distribute minced garlic around the pork. Cover tightly with foil, poking a few small holes in the foil.
5. 5
   Cook 2.5-3 more hours at 325°F until tender.
6. 6
   Transfer meat to a plate and reserve any excess juices — these will make your sauce.
7. 7
   Add juices to a bowl and then add ketchup, mustard, brown sugar, and Worcestershire sauce. Simmer until reduced to desired thickness, about 15 minutes.
8. 8
   Meanwhile, pull apart pork with a fork, adding sauce when it's thickened.