Ingredients Jump to Instructions ↓

  1. 2 tbsp salt

  2. About 40 grinds black pepper

  3. 2 tbsp chilli powder

  4. 1 tbsp garlic powder

  5. 2 tbsp ground coriander

  6. 2 tsp ground mustard seed

  7. 350ml good ale or dark beer, such as Bass

  8. 10g garlic, chopped

  9. 750 pork butt (shoulder of the animal)

  10. 125ml tomato ketchup

  11. 2 tbsp whole grain Dijon mustard

  12. 3 tbsp Worchestershire sauce

  13. 70g muscovado sugar

Instructions Jump to Ingredients ↑

  1. Beer braised bbq pork butt 1) Combine salt, pepper,chilli powder, garlic powder,coriander and mustard in a bowl and mix well. Massage all over pork butt and wrap in plastic wrap. Refrigerate for at least one hour and as long as overnight.

  2. Preheat oven to 240C/Gas 9. Unwrap pork and place in a roasting tin with sides about 5-cm high. Cook 45 minutes until dark brown. Remove from oven. Lower oven to 160C/Gas 3. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty foil or twice with regular foil.

  3. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours or longer until very tender. The meat should easily pull away from the centre 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 tomato ketchup, Dijon mustard, Worchestershire sauce, and sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.

  5. While the sauce is reducing, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.


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