I love good barbecue and have been experimenting with different variations. I have made a vinegar, chipotle, and even a cola variations to the mixture. This weekend, I decided I wanted to experiment with a dark beer in the cooking process. What resulted was a tender, rich, saucy meat perfect for platters or sandwiches. The process was easy enough and a great recipe for a Sunday afternoon. So here's how to do it....
Ingredients: Preheat Oven Temperature: 500 degrees, 325 degrees
2 Tablespoons Salt
1 Tablespoon Ground Black Pepper
2 teaspoons Chili Powder
1 Tablespoon Granulated Garlic
2 Tablespoons Yellow Mustard
5 Pound Pork Butt
1 Bottle Room Temperature Yuengling Black and Tan Beer
4 Cloves Minced Garlic
1/8 Cup Ketchup
3/8 Cup Budweiser Sweet Barbecue Sauce
3 Tablespoons Worcestershire Sauce
1/3 Cup Light Brown Sugar
|In a small bowl, combine salt, pepper, chili powder, and granulated garlic.|
|Cover pork butt in yellow mustard. Make sure to cover thoroughly.|
|Thoroughly spread the dry rub over the meat.|
Tightly wrap in plastic wrap and place in refrigerator for 1 hour.
|After 1 hour, remove the meat from the refrigerator and place in a 2 inch baking dish.|
Place the meat in a 500 degree oven and cook for 30 minutes or until dark brown and blackened in some places.
|When the meat is pull-apart tender, remove from oven. Pour the pan drippings into a saucepan.|
|Combine ketchup, sauce, Worcestershire, and brown sugar with pan drippings and simmer until reduced by half.|