I'm finally joining in! Nini has been hosting this fun event and I finally have a moment to sit and do the necessary clicks to participate! She posted a Slow Cooker Pulled Pork recipe and I'm going to post our favorite BBQ Pork recipe. Erin made this for us when Justus was born and it has been a favorite over the years (3 to be exact). It is from Dave Lieberman, who may not be on the Food Network anymore, but his legacy will live on in our home!
Beer Braised BBQ Pork Butt
Ingredients
For the dry rub:
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-pound pork butt (shoulder of the animal)
Directions
Ingredients
For the dry rub:
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-pound pork butt (shoulder of the animal)
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.
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.
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 Worchestershire 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.
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire 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.
Doing the J.Crew Kids pose.
How about a * SMILE * for the camera Ezra?
Now there's a REAL SMILE! 
Justus enjoying the swing set.
Matt helping his wife give a toast!
Sara (aka Super Mom) wearing her littlest, wine in one hand, microphone in the other!
