Beer Braised Pork Butt Recipes

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BEER BRAISED BARBECUE PORK BUTT



Beer Braised Barbecue Pork Butt image

Provided by Martha

Time 7h

Number Of Ingredients 15

2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons hot Mexican chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons mustard powder
5 pound pork butt
1 large red onion peeled and sliced into six large thick slices
4 large garlic cloves, smashed
2 tablespoons olive oil
1 12-ounce bottle dark ale beer
½ cup ketchup
2 tablespoons stone ground mustard
3 tablespoons Worcestershire sauce
1/3 cup brown sugar

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.

BEER-BRAISED PORK CHOPS



Beer-Braised Pork Chops image

This is a quick and easy recipe that results in tender and flavorful pork chops.

Provided by BARNETTCB

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4 boneless pork chops, 1/2-inch thick
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons red wine vinegar
2 tablespoons stone ground mustard
2 tablespoons brown sugar
2 tablespoons finely chopped fresh rosemary

Steps:

  • Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
  • Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
  • Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 17.4 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 4.9 g, Sodium 439 mg, Sugar 6.6 g

BEER-BRAISED PORK BUTT



Beer-Braised Pork Butt image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 16

1 boneless Boston pork butt (5 pounds)
3 tablespoons vegetable oil
Coarse salt and freshly ground pepper
2 stalks celery, diced
2 medium onions, diced
8 cloves garlic, minced
1 plum tomato, diced
1/2 cup balsamic vinegar
4 bottles dark beer (12 ounces each), preferably Guinness stout
1 baking or Idaho potato, peeled and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1-inch cubes
1 turnip, peeled and cut into 1-inch cubes
1 celeriac, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1/2 cup chopped parsley, for garnish

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



Beer Braised BBQ Pork Butt image

Recipe courtesy of Dave Lieberman from the Food Network - this was our first attempt at Good Ole American BBQ. We don't get it here in the South West of Western Australia.

Provided by The Normans

Categories     Pork

Time P1DT3h30m

Yield 16 serving(s)

Number Of Ingredients 13

2 tablespoons salt
40 grinds pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander powder
2 teaspoons ground mustard
375 ml dark beer
4 garlic cloves, crushed
2 1/2 kg pork butt, boneless
1/2 cup ketchup
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar
2 tablespoons Dijon mustard

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.

Nutrition Facts : Calories 393.5, Fat 24.9, SaturatedFat 8.5, Cholesterol 103.1, Sodium 1122.8, Carbohydrate 9.4, Fiber 0.6, Sugar 6.6, Protein 30

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