Beer Braised Pulled Pork

Ingredients

• 8 lb bone-in pork butt (scored fat cap)
• 0.25 cup yellow mustard (used as a binder)
• 0.5 cup barbecue rub (your favorite brand, divided)
• 4 tbsp butter (sliced into pats)
• 0.25 cup brown sugar
• 12 oz beer (1 can of your choice)
• 0.5 cup barbecue sauce (your favorite brand)

Steps

1. 1

   Prepare the pork butt by scoring the fat cap with a sharp knife in a crosshatch pattern.

2. 2

   Coat the entire pork butt in a thin layer of mustard to act as a binder for the seasoning.

3. 3

   Generously season the pork with your favorite barbecue rub. Pat the seasoning onto the meat rather than rubbing it in to ensure even coverage.

4. 4

   Preheat your smoker to 225°F (107°C).

5. 5

   Place the pork butt on the smoker and cook for approximately 6 to 8 hours, or until the exterior bark is well-developed and set.

6. 6

   Remove the pork from the smoker and transfer it to a large aluminum pan.

7. 7

   Top the pork with pats of butter, a sprinkle of brown sugar, and an additional dusting of barbecue rub.

8. 8

   Pour one can of beer into the bottom of the pan around the pork.

9. 9

   Cover the pan tightly with aluminum foil and return it to the smoker.

10. 10

    Continue cooking for another 4 to 6 hours until the internal temperature reaches at least 200°F (93°C) and the meat is probe tender.

11. 11

    Remove from the smoker and let the pork rest in the covered pan for about 1 hour.

12. 12

    Remove the bone (it should pull out clean) and shred the meat using forks or meat claws.

13. 13

    Incorporate some of the reserved pan drippings and your favorite barbecue sauce into the shredded meat. Mix well to combine before serving.

Notes

If you dislike mustard, you can substitute it with a light coating of oil or simply skip it, though it helps the bark form. Ensure the pan is sealed tightly with foil during the braising phase to retain moisture.

Nutrition per serving

• main
• pulled pork
• barbecue
• smoked
• pork butt
• dinner
• slow-cooked