Prep 24 hrs
Cook 3 hrs 30 mins
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.
- 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
- 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.