Smoked & Beer Braised Pork Butt
This Smoked & Braised Pork Butt is a delicious and versatile staple that can be used in a variety of hearty meals. Deeply flavored from a slow smoke, the pork picks up moisture and flavor when braised in a beer and mustard flavored sauce. For this recipe, we recommend using a brown ale. An IPA or “hoppy” beer can make the pork taste bitter.
1 Bay Leaves
1 cup Chicken Stock
3 Garlic Cloves, Minced
1 tbsp Mustard Powder
2 tbsp Olive Oil
1 tbsp Stone Ground Mustard
1 tbsp Tomato Paste
2 tbsp Worcestershire Sauce
2 Carrots, sliced
3 tbsp Flour
Louisiana Grills Pulled Pork Rub
12 oz Nut Brown Ale
4 lbs Pork Butt, boneless
3 Thyme, Fresh Sprigs
2 tbsp Vinegar, White Wine
1 Yellow Onion, chopped
- Fire up your Louisiana Grills pellet grill and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Season pork shoulder with Pulled Pork Rub, then place directly on the grill grate. Smoke for 1 ½ hours.
- Place a Dutch oven or deep cast iron skillet on the grill. Heat olive oil, then add onion and carrot, and sauté for 3 minutes, until onions are translucent, then add in garlic, and sauté until fragrant. Stir in tomato paste and cook for 2 minutes, then deglaze with beer being sure to scrape up any brown bits from the bottom of the skillet.
- Whisk in flour and mustard powder, until incorporated, with no lumps. Cook for 3 minutes, until the sauce begins to thicken. Add stone ground mustard, vinegar, chicken stock, Worcestershire sauce, thyme sprigs, and bay leaf.
- Place pork in the Dutch oven or skillet, then cover with a lid, or foil. Increase temperature to 325°F, and braise for 3 hours, until pork is tender. Remove the pork from the skillet, and set aside to rest on a cutting board.
- Pull pork into thick pieces, serve in a shallow bowl, then spoon sauce around. Serve warm.
- Dutch Oven
Serve as a sandwich, over nachos, or over a plate of mashed potatoes.