Beer Braised Pork
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dry mustard
  • 1 teaspoon ground coriander
  • 1 (6-pound) bone-in pork butt
  • 1 (12-ounce) bottle dark beer
  • 4 garlic cloves, peeled and roughly chopped
  • 1 large shallot, peeled and coarsely chopped
  • Barbecue sauce of your choice or recipe that follows
  1. In a small bowl, stir together the chili powder, salt, black pepper, garlic powder, onion powder, cumin, mustard and coriander. Rub all over the pork butt. Wrap in plastic and refrigerate up to 8 hours.
  2. Preheat the oven to 450 degrees. Unwrap the pork and place in a greased roasting pan with sides about 2 inches high. Cook 45 minutes or until browned. Remove from the oven and reduce the oven temperature to 325 degrees. Pour the beer over the pork. Place the garlic and shallots around the sides. Cover with aluminum foil and poke several holes in the top of the foil. Cook 3 hours or until the pork reaches an internal temperature of 195 degrees and pulls apart easily. Pull apart with tongs and discard any large pieces of fat. Transfer the meat to a large bowl and drizzle with your favorite barbecue sauce or the Beer Barbecue Sauce recipe below. Toss to evenly coat, and serve warm.
Recipe by The Tennessee Magazine at