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Beer Braised Pulled Pork
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Beer Braised Pulled Pork

11 hServes 10Nutri-Score C€€
from @marriedtobbq7 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • bone-in pork butt (fat cap scored)Meat3 kg
  • yellow mustard (as binder)Pantry60 g
  • barbecue rub (divided)Spices100 g
  • butter (sliced)Dairy50 g
  • brown sugarPantry40 g
  • beer (one can)Beverages330 ml
  • barbecue saucePantry150 ml

per serving

Nutrition

698kcal

Carbs
10 g
Proteins
57 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Baking dish
  • Kitchen thermometer

step by step

Method

  1. Score and season the pork

    • Score the fat cap of the bone-in pork butt with a knife.
    • Coat the pork all over with mustard as a binder.
    • Season generously with barbecue rub, patting it in rather than rubbing.
    Step 1

  2. Smoke the pork

    • Fire up the smoker to 225 °C.
    • Place the pork butt on the smoker.
    • Smoke until the bark is nice and set.
    Step 2

  3. Braise in beer

    • Transfer the pork to an aluminum pan.
    • Top with butter, brown sugar and a little more barbecue rub.
    • Pour the beer into the bottom of the pan, then wrap the pan in foil.
    Step 3

  4. Continue smoking until probe tender

    • Return the covered pan to the smoker.
    • Cook until the internal temperature passes 200 °C and the meat is probe tender.
    Step 4

  5. Rest the pork

    • Let the pork rest before pulling.
    • The bone should slide out clean.
    Step 5

  6. Shred and mix

    • Shred the pork.
    • Pour in some of the pan drippings and the barbecue sauce.
    • Mix everything together and serve.
    Step 6
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