Beer Braised BBQ Pork Butt

This recipe is for the true carnivores among us, those who salivate at the thought of a perfectly cooked pork butt slathered in a rich, flavorful sauce. But this isn’t just any ordinary pork butt recipe, oh no. This recipe is the result of years of trial and error, and it’s a true labor of love.

The Beer Braised BBQ Pork Butt recipe has been a crowd-pleaser at every summer cookout, family gathering, and backyard BBQ for as long as I can remember. Not only does the pork butt get infused with the smoky, savory flavors of the BBQ sauce, but the beer braise adds an extra depth of flavor that will have your taste buds dancing.

But the real secret to this dish’s success is the love and care that goes into every step of the cooking process. From selecting the perfect cut of pork butt to basting it with the homemade BBQ sauce, no detail is overlooked.


·       Two tablespoons salt

·       Roughly forty grinds black pepper

·       Two tablespoons chili powder

·       One tablespoon garlic powder

·       Two teaspoons ground coriander

·       Two teaspoons ground mustard seed

·       Twelve ounces good ale or dark beer, such as Bass

·       Four cloves garlic, chopped

·       One five-pound pork butt (shoulder of the animal)


1.       Inside a small bowl, combine these together – salt, black pepper, chili powder, garlic powder, ground coriander, and ground mustard seed to make a dry rub.

2.       Rub the mixture all over the pork butt. Ensure you cover every inch of the meat.

3.       Preheat the oven to 300 degrees F.

4.       Inside a big Dutch oven or heavy pot, heat some oil over medium-high heat.

5.       Sear the pork butt on all sides until it is nicely browned.

6.       Remove the pork from the pot and set it aside.

7.       Add the chopped garlic to the pot and sauté for a minute until fragrant.

8.       Pour in the beer, and scrape up any browned bits from the bottom of the pot.

9.       Place the pork butt back into the pot and spoon some of the beer mixture over the top of the meat.

10.   Cover the pot with a tight-fitting lid and place it in the oven.

11.   Cook the pork for about 3 hours, or until the meat is tender and falling apart.

12.   Once done, Remove the pork from the pot and let it rest for 10 minutes before shredding it with a fork.

13.   For a unique twist, you can also add a few slices of pineapple or an apple slice or two for a hint of sweetness and a touch of acidity.

14.   Serve the pork with the braising liquid spooned over the top and your choice of sides. Enjoy!


You can also cook this recipe in a slow cooker. Cook on low for 8-10 hours, or high for 4-5 hours.

If you want to add more heat, you can add a tablespoon of smoked paprika or cayenne pepper to the dry rub.

You can also add some veggies like carrots, onions or potatoes to make it a one pot meal

You can also add some BBQ sauce in the last hour of cooking to give it a nice BBQ glaze.

And what better way to bring out all those delicious flavors than with a cold beer? That’s right, folks, this recipe calls for a good old-fashioned beer braise. The beer adds a depth of flavor and richness that you just can’t get with anything else. Plus, it’s a great excuse to crack open a cold one while you’re cooking (and let’s be real, who doesn’t love that?