Beer Braised Pork Butt Food

BEER BRAISED BARBECUE PORK BUTT

Steps:

• In a small bowl, mix salt, pepper, chili powder, garlic powder, ground coriander and mustard powder.
• Rub this mixture all over the pork and then place in a gallon zip lock bag. Refrigerate for at least four hours or overnight.
• Three hours before serving, heat grill to high on one side and the lowest burner setting on the other.
• Place the onions and garlic in a 5 quart Dutch oven that has a lid. Place that on the cool side of the grill.
• Once the hot side is hot, place the pork butt on a plate and brush all sides with the oil. Then place on hot grill and sear all sides, about 10-15 minutes total. The char on all sides should be nice and dark, even black in spots.
• Lift the meat with tongs and place in the Dutch oven on top of onions and garlic.
• Pour the beer over the top of the meat and place on cover.
• Shut off all burners except the one under the meat and set that to as low as it will go and close grill cover. Our one burner on low maintained a temperature inside the grill of 275 degrees F.
• After three hours, remove lid with pot holder and check for tenderness of meat by pulling off a small piece and trying it. Meat should be fall apart tender.
• Remove the meat to a clean platter to rest.
• Take the liquid left in the pan and skim off any fat floating at the top and discard.
• To the remaining liquid, add catsup, mustard, Worcestershire sauce and brown sugar.
• Increase the burner to bring the mixture to a boil, then lower to a medium simmer and simmer between 10 and 20 minutes or until thick. (This step can be done indoors on your stove top if you wish).
• Once the sauce is done, shred the meat with two forks and add back into the pot with the sauce.
• Stir and serve over rolls or as an entrée alongside coleslaw, baked beans, macaroni and cheese, collard greens and corn on the cob.

BALSAMIC BEER BRAISED PORK ROAST

Steps:

• Preheat oven to 450-degrees F.
• In a dutch oven (or an oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium-medium high heat.
• When oil is rippling, brown pork roast a couple of minutes on each side.
• Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and brown sugar; pour over pork roast.
• Cover and bake in 450-degree F oven for 15 minutes, then lower oven temperature to 300-degrees F and continue to bake for another 2 hours and 45 minutes.

BEER BRAISED PULLED PORK

Steps:

• Preheat the oven to 250° F.
• Preheat a large fry pan or Dutch oven on medium heat. Liberally coat the pork butt in coriander, cinnamon and salt all over and then place in the hot pan, fat side down first. This will render some of the fat out of the pork and eliminate the need for oil.
• Sear the roast on all sides so that it is nicely browned all over and then remove and set aside for now.
• Add the shallots and apple and sauté until lightly browned, stirring occasionally.
• Add the ginger and sauté for 1 minutes more, stirring frequently.
• Now add the roast back to the pan, pour in the beer and drizzle the molasses on top of the pork butt.
• Place the roast in the oven and let it go for about 90 minutes per pound or until the meat is falling apart. You should be able to shred the meat easily with a fork.
• Remove the meat from the pan and allow it to cool enough for you to handle. Drain off some of the excess fat that is in the pan with the apples and shallots.
• Bring the pan ingredients to a simmer and add a little more beer or water if needed so that it is a runny consistency. Mash the apples and shallots with a fork so that they start to incorporate with the sauce.
• Add a little more molasses to bring it all together and then set the sauce aside. The sauce should be rich but still loose like a nice gravy.
• Now the pork should be cool enough to handle. Place on a cutting board and pull the meat into chunks. Then following the grain, either with your fingers or a fork start 'pulling' the meat into little strips. Make sure to remove any fat that you see as you go.
• Now add the meat back to the pan with the sauce and heat on medium heat. Your pulled pork is ready to go and your family is going to love you! Use this in a sandwich, on pizza, in burritos or quesadilla's or just serve it on a plate with your favourite veggies and a whole grain.

MAPLE-SYRUP & BEER BRAISED PORK

Steps:

• You will need a large 14" deep cast iron dutch oven with a lid.And a meat trivet. In a mixing bowl combine paprika,black pepper,salt,garilc powder,onion powder,thyme. Mix well
• Cut small slits in the pork butt. insert 8-10 cloves of garlic. Take rub mix and rub all over pork butt.. put meat trivet into bottom of dutch oven. Place oven over high heat,add 1/4 of apple juice to bottom of oven. Set pork butt in oven. Put lid on bake for 15-20 min.
• With cloves and a hook remove oven from heat. Remove lid with lid lifter.. Mix beer and maple syrup until well blended. Place celery,and onion wedges around pork butt. pour beer,syrup mix over pork .Replace lid...
• put dutch oven over med-low heat,Around 250. cook for 2 hours. ( you may have to add more beer-syrup mix as it cooks).. remove from heat let it rest for 10-15 min slice and serve.

BEER BRAISED PORK ROAST

Steps:

• Season the pork generously with salt and pepper.
• In a large heavy pot, heat the oil over med-high heat.
• Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
• Preheat the oven to 300 degrees.
• Pour off all but 1 T fat from the pot.
• Add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
• Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
• Add the flour and cook, stirring constantly, 2 minutes.
• Pour in the beer and stir to scrape up any browned bits on the pot bottom.
• Cook until the liquid starts to thicken, about 10 minutes.
• Stir in the cider, broth, vinegar, and thyme.
• Season with salt and pepper and bring to a boil.
• Return the pork to the pot, cover, and cook in the oven for about 3 hours.
• Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
• Transfer the pork to a cutting board and cover loosely with foil.
• Skim the excess fat from the surface of the cooking liquid.
• Cut the pork across the grain into thin slices.
• Arrange the slices on a platter, spoon the cooking juices over the top and serve.

BEER-BRAISED PORK BUTT

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

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.

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.