Wednesday, May 15, 2013

Guinness Braised Pork {a recipe}

I absolutely love BBQ. I am not from the south, but after marrying a man who is a third generation Floridan {a rarity around here!}, I feel like that makes me a southerner by extension. Or something. Any excuse to eat BBQ, and you bes' believe I will find it.

Today, I have a great recipe to share with ya'll {see what I did there?},  just in time for summer. This dish was a huge hit at Casa de Crews over the weekend for Mother's Day and my daddy's birthday. This of course goes well with your fave bun. Feel free to get creative, however and add to a salad, wrap...nachos; whatever your heart desires, really! I used my leftovers in a loaded baked potato last night. I was in BBQ heaven.




Guinness Braised Pork:

Ingredients:

For the rub
black pepper
2 tablespoons salt
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard
12 ounces Guinness Beer
4 cloves garlic, chopped
1 4-5 pound pork butt


Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan. Cook 45 minutes until dark brown. Remove from oven. Lower oven to 325 degrees F. Pour Guinness over pork and add chopped garlic to roasting pan. Cover tightly with heavy duty aluminum foil. Poke about 10 holes all over the top of the foil to allow for steam. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice into a saucepan. To the pan juices add:

1/2 cup sugar free ketchup
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar {I used Splenda brown sugar with equates to 2 tablespoons and 2 teaspoons}

Bring to a simmer until reduced by half and thick.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.













9 comments:

  1. Yum! Thanks for sharing - def pinning this for later. I'm a bbq loving transplant too - do you have any favorite places out on the town?

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    1. I love Hungry Harry's in Seffner. It's a total whole in the wall, but sooo delicious! I do believe they are also in Land O' Lakes?

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  2. I need to try this. I always just put mine in the crockpot with root beer for about 12 hrs. It's good but I'm ready to change it up.

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  3. YUM! I love the idea of this on a baked potato, that sounds so perfect!

    - Val @ KnotTiedDown.com

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    1. It was amazing! I wanted to lick the bowl :)

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  4. This sounds like a very yummy recipe. I have actually never cooked a pork roast in the oven, always in the crockpot. This recipe would be great in the crockpot also, especially in the summer, not wanting to heat up the house with the oven. I think I will have to try it soon :) Thanks for sharing.

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  5. Yum might need to try this one, hubs loves anything pork :-)

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