Beer Braised BBQ Pork Butt Is the Ultimate Crowd-Pleasing Dinner

When it comes to comfort food with maximum flavor and minimal fuss, few dishes compare to slow-cooked pork butt. This beer-braised BBQ version starts with a bold spice rub, simmers low and slow in the oven with dark beer and garlic, and finishes with a thick, tangy homemade sauce that clings to every strand of pulled pork.

Whether you're feeding a backyard crowd, planning a weekend cookout, or just want plenty of leftovers, this dish delivers. Here's how to make your new go-to pork recipe.

Ingredients You’ll Need

For the dry rub:

• 2 tablespoons salt

• About 40 grinds of black pepper

• 2 tablespoons chili powder

• 1 tablespoon garlic powder

• 2 teaspoons ground coriander

• 2 teaspoons ground mustard seed

For braising:

• One 5-pound pork butt (also called pork shoulder)

• 12 ounces dark beer or ale (like Bass)

• 4 cloves garlic, chopped

For the BBQ sauce:

• ½ cup ketchup

• 2 tablespoons whole grain Dijon mustard

• 3 tablespoons Worcestershire sauce

• ⅓ cup dark brown sugar

Step-by-Step Instructions

1. Season the pork
   Combine all dry rub ingredients in a bowl. Rub thoroughly over the pork butt, pressing into all sides. Wrap in plastic and refrigerate for at least one hour or overnight for deeper flavor.

2. Roast at high heat
   Preheat your oven to 500°F. Unwrap the pork and place in a shallow roasting pan. Roast uncovered for about 45 minutes, until the exterior is dark brown and starting to char.

3. Braise with beer
   Remove the pork from the oven and reduce temperature to 325°F. Pour the beer over the pork, scatter chopped garlic around it, and cover tightly with foil. Poke 8–10 small holes in the top of the foil to allow steam to escape. Return to the oven and roast for another 2½ hours, or until the pork is fall-apart tender.

4. Make the BBQ sauce
   Transfer the pork to a plate and pour the pan juices into a saucepan. Add ketchup, mustard, Worcestershire, and brown sugar to the juices. Simmer on medium heat until reduced by half about 20 minutes until thick and glossy.

5. Shred and serve
   Using two forks, shred the pork into bite-sized pieces. Pour the warm sauce over the pork and toss until evenly coated. Serve on buns, over rice, or alongside your favorite slaw.

Why Pork Butt Works So Well

Pork butt (despite the name, it comes from the shoulder) is rich in marbled fat and connective tissue, making it ideal for slow cooking. When braised, it becomes incredibly tender and flavorful, and the fibers easily pull apart into strands perfect for BBQ dishes.

According to the USDA, pork shoulder is a good source of protein, vitamin B6, and thiamin, nutrients important for energy metabolism and immune function.

Serving Suggestions

• Serve with toasted buns, coleslaw, and pickles for a classic BBQ sandwich

• Spoon over mashed sweet potatoes or polenta for a hearty, comforting meal

• Pair with grilled vegetables or a light green salad to balance the richness

Pro Tip: Leftovers taste even better the next day. Store extra pork in an airtight container with the sauce to keep it moist, and reheat gently on the stovetop.

Final Thoughts

This beer-braised BBQ pork butt is proof that a little patience pays off. It’s simple enough for weeknight prep (thanks to the make-ahead rub and oven method), but flavorful enough to serve for special occasions. The homemade sauce alone is worth the extra 20 minutes.

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