For Dry Rub:
- 2 tablespoons salt
- About 40 grinds 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
- 4 cloves garlic, chopped
- 1 5-pound pork butt (shoulder of the animal)
1. 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.
2. Preheat oven to 500 degrees F. 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 325 degrees F.
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.
3. Place the meat on a plate and pour the pan juice (there
will be plenty) into a saucepan. To the pan juices add:
- 1/2 cup ketchup
- 2 tablespoons whole grain Dijon mustard
- 3 tablespoons Worchestershire sauce
- 1/3 cup dark brown sugar
4. Bring to a simmer until reduced by half and thick, about
5. 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.
~ Bob Kapusinski