Beer Braised BBQ Pork Butt Recipe in a Pineapple Bowl with Rice
- 2 tablespoons salt
- ground black pepper to taste
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon of ground coriander
- 12 ounces of Miller Lite beer
- 1 5-pound pork butt (which is actually a shoulder)
- 1 large Pineapple
- 1 cup of cooked rice
- Your favorite store bought or homemade BBQ sauce
- Mix together salt, black pepper, chili powder, garlic powder, and ground coriander to form a dry rub. (Or use your favorite store bought rub.) Combine rub ingredients in a bowl and mix well. Liberally rub mixture on pork butt. Then, wrap seasoned pork butt in plastic wrap and refrigerate for at least one hour.
- Get your grill to about 500 degrees F.
- Unwrap pork butt and place in roasting pan and add a can of Miller Lite so the pork is half submerged in beer.
- Place the pork butt on the grill and cover. Cook 45 minutes then cover tightly with aluminum foil. Poke about 10 holes in the top of the foil. Cook pork butt 2 1/2 hours more until meat is so tender that it comes away easily from center bone.
- Meanwhile, cut a full pineapple in half. Score the insides with a sharp knife and hollow out the pineapple with a spoon. Place the pineapple halves on the grill until they have dark crosshatch grill marks.
- Remove the pork and, using a fork and knife, shred the tender meat to form what science (and everyone else) calls "pulled pork".
- Assemble the pineapple by filling with cooked rice and topping with a generous heaping mound of pulled pork. Top the pork with BBQ sauce of your choosing and serve.