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Braising your meat will make it especially tender — but braising it with beer will produce an even richer flavor.
Of course, you don’t need to use the most expensive beer out there, but you also don’t want to use the cheapest you can find. Try something like a Guinness, Budweiser or your favorite brew. And don’t worry, the alcohol will burn off as it cooks.
- 2 tablespoons kosher salt
- 1/2 tablespoon pepper
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon ground coriander
- 2 teaspoons ground mustard
- 5-pound Boston pork butt roast
- 14.9-ounce Guinness beer
- 1/2 cup ketchup
- 2 tablespoons balsamic dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/3 cup packed dark brown sugar
- Pinch of salt
- Sandwich buns
- Coleslaw, for topping
- Preheat the oven to 500° F.
- In a bowl, combine the kosher salt, chili powder, garlic powder, ground mustard, ground coriander, pepper, and mix well with a fork.
- Place a 5-pound Boston pork butt roast in a roasting pan. Rub the spice blend into all sides of the pork.
- Bake for 45 minutes. Then, remove the pork.
- Pour the beer around the pork in the roasting pan and cover tightly with aluminum foil. Poke a few holes into the foil and cook for another three hours at 325° F, or until tender.
- Once the pork is roasted, remove it from the pan and pour its juices into a saucepan.
- In the saucepan, add the ketchup, balsamic dijon mustard, Worcestershire sauce and brown sugar. Mix and simmer for 15–20 minutes. The sauce should be reduced by half, so you’re left with a thick barbecue sauce.
- While the sauce cooks, remove the pork skin and shred the meat with a fork or meat-shredding claws.
- Place the shredded meat into a bowl and pour the finished barbecue sauce over it and mix well.
- Place the shredded pork on the bread of your choice and top with coleslaw.
If you enjoyed making this dish, you should also try whipping up watermelon lemonade slushies to drink with it!
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