This succulent braised pork butt is cooked in a mixture of beer, garlic, and aromatic vegetables. It's easy to prepare and cook, and the pork is delicious shredded and served in a sandwich or tortillas.
Yield: Makes 8 to 10 Servings
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground mustard
- 1 pork butt, boneless, about 4 to 5 pounds
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 strips bacon, diced
- 4 cloves garlic, minced
- 1 1/2 cups beer or ale
Combine the salt, pepper, chili powder, garlic powder, and cayenne.
Rub roast with the spice mixture and refrigerate in plastic wrap for 1 hour.
Heat the oven to 300° F.
Heat the oil in a large heavy Dutch oven over medium heat and brown the roast on all sides, about 12 to 15 minutes total.
Remove the roast to a plate and set aside.
Add onions and bacon to the pot and cook, stirring, until onion is browned. Add the garlic and cook, stirring, for 2 more minutes. Add the roast and the beer. Bring to a boil.
Cover the pot and transfer to the oven.
Braise for 3 to 4 hours, until the roast is very tender and falling apart.
Remove the roast and shred.
Serve with barbecue sauce in split toasted buns or serve in tortillas with taco sauce or salsa and toppings.
Serves 8 to 10.
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