September 24, 2021

Smoked & Beer Braised Pork Butt

Name: Smoked & Beer Braised Pork Butt
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 6
Cuisine: American
Ingredients: 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

Rated 3.2 stars by 11 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

270 minutes

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.

Ingredients

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

Directions

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.

Special Tools

Dutch Oven
Whisk

Tips:

Serve as a sandwich, over nachos, or over a plate of mashed potatoes.

Diet Info

Flexible Dieting

Smoked & Beer Braised Pork Butt