Beer Braised BBQ Pork Collar Butt

From starting to serving: 4 hours + marinating. Active time: 40 mins.
Serves 6. 
How the chefs explain it:
Marinate the pork in a dry spice rub. Blacken in a hot oven before braising in a dark beer. Pull apart and moisten with bbq sauce.

 

Ingredients:

For the dry rub:

To braise

For the BBQ sauce:

 

Method: 

  1. Combine rub ingredients in a large zip lock bag. Add the pork, fill the bag with air and close.
  2. Shake vigorously to coat the pork in the spices. Remove the air, reseal, and refrigerate for at least an hour, ideally overnight.
  3. Preheat oven to 250°C. Unwrap pork and place in a deep roasting pan.
  4. Cook for 45 minutes, until dark brown and even blackening in places.
  5. Remove from oven and lower temperature to 160°C.
  6. Pour the beer over the pork and add the garlic.
  7. Cover tightly with aluminium foil, poke a few holes and return to the oven.
  8. Braise for 2.5 hours until the pork is very tender.
  9. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  10. Add the sauce ingredients. Bring to a simmer until reduced by half and thick, about 20 minutes.
  11. Pull the pork apart into large shreds.
  12. Pour the sauce over the pulled pork and work through until fully absorbed.

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