Sunday, March 20, 2011
This little piggy went to market...
I admit that I'm not a huge fan of pork in general. For some reason, it just never tops my list of favorites. However, this recipe is pretty close to changing my mind. The dry rub combined with beer braising makes for intensely flavorful and tender meat. Let the rub sit on the meat as long as possible, in order for the best flavor. I used a bottle of Founders Dirty Bastard as the beer for the braising liquid. The sauce itself is more like a sweet/spicy combo, rather than a barbecue flavor. I like my pulled pork messy, so I usually double up on the sauce. You might need to add extra beer to the pan juices for this. The recipe makes a huge amount of pulled pork, but it freezes well. I like to serve it with a good cheese (I used muenster this time) on toasted onion rolls. Sweet potato fries and a salad round it out for a great meal.
Beer Braised Pork Butt by Dave Lieberman
2 Tbsp salt
About 40 grinds (1 Tbsp) cracked black pepper
2 Tbsp chili powder
1 Tbsp garlic powder
2 tsp ground coriander
2 tsp ground mustard seed
12 oz dark beer
4 cloves chopped garlic
5lb pork butt roast
Combine the first 6 ingredients in a bowl and mix well. Rub all over both sides of the pork butt. Wrap the meat in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees. Unwrap pork and place in a roasting pan with sides at least 2 inches high. Cook 45 minutes until dark brown and carmelizing in places. Remove from oven. Lower heat to 325 degrees. Pour beer over the top and add the chopped garlic around the pork. Cover with aluminum foil. Poke about 10 holes in the foil to vent. Cook the pork butt for 2 1/2 hours longer, or until it is tender enough to separate easily from the center bone.
Place the meat on a plate and pour the pan juice (there should be plenty) into a saucepan. To the pan juices, add:
1/2 cup ketchup
2 Tbsp whole grain Dijon mustard
3 Tbsp Worchestershire sauce
1/3 cup 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 two forks. Pour the sauce over the pulled pork and work through until fully coated.
Grab a napkin and enjoy!