Beer-Braised Pulled Pork
Directions
- 1Score the fat cap of a bone-in pork butt and coat it with mustard.
- 2Season the pork butt with your favorite barbecue rub.
- 3Fire up the smoker to 225 degrees and place the pork butt on the smoker.
- 4Let it smoke for six to eight hours until the bark is nice and set.
- 5Transfer the pork butt to an aluminum pan.
- 6Add a little bit of butter on top, sprinkle on brown sugar and add more barbecue rub.
- 7Pour a can of beer into the pan.
- 8Wrap the pan in foil and place it back on the smoker for another four to six hours until it reaches over 200 degrees internally.
- 9Let it rest for about an hour.
- 10Shred the pork butt.
- 11Pour in some of the pan drippings and add a little bit of your favorite barbecue sauce.
- 12Mix everything together.
Ingredients
- 1 bone-in pork butt
- 1 tablespoon mustard
- 1 cup barbecue rub
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 can beer
- 1 tablespoon barbecue sauce
Equipment
knifesmokeraluminum panmeat thermometer
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