(image courtesy of foodnetwork.com)
4 years ago, a couple of military wives from my area decided to get together and form a cooking club. It was one of the best experiences I have had since moving here in 2002. Unfortunately the club has since dissapeared, but the recipes I have taken from that group still live on. This recipe is one of them.
Since we were all military related, we decided that the theme for one of our meetings would be *cook a dish that your state is famous for.* One lady made buttermilk pie since she was from the north (New England area), another lady made jambalya since she was from Louisiana. And since I am from North Carolina, and since NC is famous for it's barbque, I made this recipe. The bbq from the Carolina's has a tangy and sweet taste. The bbq in this recipe has more of a savory-beer taste to it. Afterall, it is made with 12 oz. of beer :)
This recipe is compliments of the Food Network so I cannot take credit for it. I remember the very first time I made this, I was nervous as all get out! Cooking any kind of meat that required doing major time in the oven was not my forte'. Even on Thanksgiving, my husband is the one in charge of cooking the turkey! Casseroles...I was able to do. Pasta dishes...I was able to do. But roasting and braising pork?? It soooo wasn't me. BUT...for the sake of the cooking club and because I love a cooking challenge...I pressed on and the result was great success! Now, this is a HUGE favorite in our house so I figured I'd share it with y'all.
Beer Braised BBQ Pulled Pork
For the dry rub:
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
1 5-pound pork butt (shoulder of the animal)
For the barbecue sauce:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar
1. 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.
2. 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.
3. 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.
4. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add the ingredients for the barbecue sauce.
5. Bring to a simmer until reduced by half and thick, about 20 minutes.
6. 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.
**Libby's Notes: This freezes very well so if you have any left overs, place them in a gallon, freezer friendly zip lock bag and freeze away. To defrost, just place in the microwave and it's ready to eat :)