Drunken Braised BBQ Pork Butt

Good BBQ is hard to come by, but this recipe will not disappoint . . .

One 5 lb pork butt

4 garlic cloves, minced

12 oz dark beer

For the dry rub:

2 Tbsp salt

1 Tbsp ground black pepper

2 Tbsp chili powder

1 Tbsp garlic powder

2 tsp ground mustard seed

For the BBQ Pork Butt:

1/2 cup ketchup

2 Tbsp whole grain mustard

3 Tbsp Worcestershire sauce

1/3 cup dark brown sugar

Combine rub ingredients in a bowl and mix well.  Rub all over the pork butt.  Wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 500 degrees.  Unwrap the pork and place in a roasting pan.  Cook 45 minutes until dak browned and even blackening in places.  Remove from oven.  Lower oven to 325 degrees.  Pour beer over the top and add minced garlic around the pork.  Cover tightly with aluminum foil.  Poke about 10 holes all over the top of the foil.  Cook pork butt 2 1/2 hours longer until so tender that is comes away very easily from the center bone.  

Place the meat on a plate and pour the pan juice into a saucepan.

To the pan juices add the BBQ sauce 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.