Recipes so Easy, Even a Caveman Could Make Them: Beer Butt


Get off your butt and cook some up!

Slow-cooker Ingredients:
2.5lb pork butt rubbed (recipe below) and wrapped overnight
1 small onion
6 cloves garlic
2 cans beer (feel free to use a gluten-free brand or plain water if you are concerned about the possibility of grain proteins surviving the fermentation/cooking process)
1 tbsp liquid smoke (optional, but lends a nice smokey flavor)

Butt Rub Ingredients:

1 tbsp dry mustard
2 tsp hot paprika
1 tsp powdered onion
1 tsp powdered garlic
1 tsp celery salt
1 tsp chili powder
1 pinch cinnamon

Sauce Ingredients:
Juice of 1 orange
1 cup coconut or apple cider vinegar
1 cup drippings drawn from slow cooker after pork is done cooking.  (Chicken or beef stock can be substituted if you omitted beer from the recipe.)
1 tbsp spicy yellow mustard
8oz can organic tomato paste
1/2 tsp sea salt
Generous grind of black pepper
Dash of liquid smoke (optional)

Step 1: Ingredients assemble!
Combine your rub ingredients and rub all over your pork butt.  Wrap your butt in plastic and leave in the refrigerator overnight.


 
  


Step 2: Layers of flavor
Chop up you onion, peel your garlic, and put in your slow cooker.  Put your pork butt on top of the vegetables, pour in your beer, and add liquid smoke (if using).  Allow the butt to get happy for 8-12 hours (go to work, workout, read a book, etc.)  Note: Resist the temptation to mess with your butt while it is cooking!  Lifting the lead releases steam and may cause the temperature within the slow cooker to drop to the point where bacteria will think that you are cooking up a delicious buffet for them rather than dinner for you!

 
 
  


Step 3: Pull it out and shred it up
When your butt is done cooking, remove it from the slow cooker.  It should pretty much fall apart at this point  but you can use a couple forks to facilitate the process.

 
  


Step 4: Saucify
In a small pot, combine orange juice, vinegar, drippings, prepared mustard, tomato paste, sea salt, black pepper, and liquid smoke.  Partially cover and bring up to high heat.  Once the sauce starts bubbling vigorously, reduce the heat to medium and allow the sauce to thicken for 20 min.  While you are waiting for the sauce to finish, put the pulled pork back into the empty slow cooker (set to "warm") and make some easy roasted asparagus for your side.


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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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