by Chef Earl
- 8# Boneless Pork butt
- 2 tbl Creole spice (Tony Chachere’s, etc.)
- ¼ cup Dijon mustard
- dry caraway seed
- 4 bottles dark beer (Irish Channel Stout works very well)
Rub pork with spice and then coat with mustard and caraway seeds. Refrigerate overnight. Remove from fridge and warm to room temperature. Place in Dutch oven or other heavy pot and pour beer over pork. Cover pot, place in 350o oven, and bake for 3½ hours. Remove pork and shred with forks. Run braising liquid through a fat separator, add a cornstarch or arrowroot slurry, and bring to a boil to thicken. Pour thickened sauce over pork. Serve with Kaiser rolls and mustard.
Don’t forget to serve the same dark beer with your meal.