Beer Braised Boston Butt, Blue Cheese Cole Slaw

This recipe makes the best BBQ! Its so easy to make too. This may be my last blog for a while as I am having a baby Friday. Thought this would be a good spring/summer get together menu. I like to serve this with Blue cheese Cole slaw-recipe follows and roasted potatoes tossed in olive oil and Lipton onion dry soup mix-recipe is on the box for those.

Beer Braised Boston Butt

2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5- 7 pound pork butt (bone in)
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 with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. After I brown the roast I transfer to a dutch oven and cover with a lid instead of using the foil. But either works fine.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:

1/2 cup ketchup

2 tablespoons whole grain Dijon mustard

3 tablespoons Worcestershire sauce

1/3 cup dark brown sugar

Bring to a simmer until reduced by half and thick, about 20 minutes.

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.




Blue Cheese Cole Slaw:

2 bags shredded Cole Slaw
2 cups shredded carrots-I buy the ones already shredded in the bag
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
Green onion-3 or 4 thinly sliced-top the Cole slaw with these once mixed with dressing and before you refrigerate.

Add Cole slaw and carrots to a large mixing bowl.In a medium bowl, whisk together the mayonnaise, both mustard's, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Enjoy!! More recipes to come once I have figured out how to be a mommy of two!!