Beer Braised BBQ Pork Butt

Cook Time

300 mins

Cooking Method

Braising

Cuisine

American

Difficulty

Moderate

Prep Time

60 mins

Servings

6-8



Ingredients


One 12oz bottle dark beer

1/2 cup Brown Sugar

2 tablespoons granulated garlic

4 tablespoons Honey

1 cup Ketchup

1 tablespoon Olive Oil

Pit Boss Pulled Pork Rub

1 pork butt, boneless

2 tablespoons Worcestershire Sauce

4 tablespoons Yellow Mustard



Cooking Instructions


This delicious beer braised BBQ pork butt is guaranteed to satisfy even the pickiest eater in your family. It’s delicious and versatile: it can be served by itself or in a sandwich and is perfect to make for a party. Braising the pork butt will help seal in flavor and make the meat for tender. Your guests will be talking about this BBQ delight for long after they’ve cleaned their plates!

  1. Generously season the pork butt with Pit Boss Pulled Pork Rub, making sure to rub the seasoning in on all surfaces of roast. Place the pork onto a roasting rack inside a 9x13 pan.
  2. Pour about half a bottle of dark beer into the bottom of the pan and save the remaining amount of beer, you’ll need this later.
  3. Fire up your Pit Boss grill and set the temperature to high. If you’re using a gas or charcoal, set it up for high direct heat. Place the pan in the center of the grill and grill for 30 minutes until the pork roast is dark in color and charred in some spots.
  4. Remove the pork from the grill and decrease the temperature of the grill to 325°F. Set aside and began to make the BBQ sauce.
  5. In a medium sized bowl, add ketchup, brown sugar, yellow mustard, honey, Worcestershire, granulated garlic, half bottle of dark beer, and finally 1 tbsp of Pit Boss Pulled Pork Rub. Mix together thoroughly.
  6. Take the sauce and pour it over the roast, cover with aluminum foil.
  7. Cook the roast for 4 - 6 hours or until the meat is falling apart tender and the bone easily comes away from the meat and reaches an internal temperature of 200°F. Remove the pork from the grill and allow it to rest for 10-15 minutes.
  8. Shred the pork with meat claws or forks, discarding any fat or gristle. Toss the shredded pork with the barbecue sauce and serve immediately.


Special Tools


  • Aluminum Foil
  • Disposable aluminum foil pan
  • Meat Claws
  • Small saucepan
  • Temperature Probe


Bigger. Hotter. Heavier. Tip


For a strong and smoky aroma to balance out the sweet BBQ sauce, fill your hopper with Hickory Hardwood Pellets.



Diet Info


  • Flexible Dieting


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