Dave's Beer braised pork butt. (Modified for the weber grill) original recipe was done in an oven. Ingredients For the dry rub: 2 tablespoons salt 1/2teaspoon black pepper 2 tablespoons chili powder 1 tablespoon garlic powder 2 teaspoons ground coriander 2 teaspoons ground mustard seed 12 ounces good ale or dark beer, such as Bass 4 cloves garlic, chopped 1 5-pound pork butt (shoulder of the animal) Directions Combine rub 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 Weber grill to HOT. blacken outside of Pork Butt and seasoning for 45-50 minutes. Then back the heat WAY down to smoke it for another 30-45 minutes. 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 so tender that it comes away very easily from center bone. Optional: I like to return the pork butt to a hot fire to re-carmelize the outside. (Turns out just fine if you skip this). Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add: (Note. Double this sauce recipe. It's good.) 1/2 cup ketchup 2 tablespoons whole grain Dijon mustard 3 tablespoons Worchestershire sauce 1/3 cup dark brown sugar 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. Modified for the weber grill by GrassGuerilla. Sent from my iPhone P.S. I guarantee this is worth the effort.
