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Beer Braised BBQ Pork Butt

Carla DiTondo - Thursday, June 07, 2018

Get creative with flavor using locally-made products: SALTOPIA Infused Salts & Above the Coals BBQ Seasonings.

Beer Braised BBQ Pork Butt


  • 4-5 lb Pork Butt (AKA: Pork Shoulder)

For the dry rub:

  • 2 tablespoons salt
  • 1 Tsp Ground 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

For the BBQ Pork Butt:

  • 1/2 cup ketchup
  • 2 tablespoons whole grain Dijon mustard
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup dark brown sugar


  1. Combine the 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. 
  2. Preheat oven to 500° F. Unwrap pork and place in deep a roasting pan. Cook 45 minutes until dark browned and even blackening in places. Remove from oven.
  3. Lower oven to 325°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. 
  4. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  5. To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half & thickened, about 20 minutes. 
  6. 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.


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