The Best Beer Braised BBQ

Well in this time of craziness, we all need some yummy comfort food. And as long as we’re stuck at home, there’s no better time to kill two birds with one stone. So today I’m sharing one of our family favorites. The best beer braised BBQ. If you are making another run to the grocery, pick up the ingredients to make this. It’s makes a lot, so if you have an older neighbor or friend, you could do something kind and share it.

Beer Braised BBQ
Beer Braised BBQ

Place pork butt with rub on it in a foil pan for easy clean up. You can also use a traditional pan, but you’ll thank me if you use a disposable pan.😉

Beer Braised BBQ

After baking for one hour at high heat, remove and add chopped garlic and beer.

Cover with heavy foil, and bake low and slow.

Beer Braised BBQ

When it comes out, it will be falling off the bone.

Pour remaining juice in a pot and boil until it reduces by half and thickens.

Beer Braised BBQ

While the sauce is boiling, shred the meat, removing and discarding any fat.

Beer Braised BBQ

Place back in the baking pan and pour the sauce over it.

Beer Braised BBQ

We love eating ours on baked potatoes with a little sour cream and cheese, and then a drizzle of BBQ sauce on top. (our favorite sauce is Sweet Baby Ray’s). It’s also perfect for eating alone, or the traditional way on a bun. This recipe makes enough for a crowd, but I like to separate it in smaller containers to freeze and pull out for a meal for Kent and myself.

Best Beer Braised BBQ

  • Servings: 10-12
  • Difficulty: easy
  • Print

For the dry rub:
2 T salt
40 grinds of black pepper
2 T chili powder
1 T garlic powder
2 t ground coriander
2 t ground mustard seed

12 oz Ale or Dark beer
4 cloves of garlic chopped
5 lb bone in pork butt (can use boneless if that’s all you can find)

Mix the rub ingredients in a small bowl, and the rub all over the pork butt. Wrap in plastic wrap, place in pan and refrigerate one hour, or as long as overnight. I do overnight.

Preheat oven to 500°.
Unwrap the pork butt and place in disposable pan placed on a cookie sheet for stability. Cook 45 minutes until dark browned and beginning to blacken in places. Remove from oven and lower the temperature to 325°. Pour the beer over top and add chopped garlic around the meat. Cover tightly with heavy duty foil, and poke about 10 holes all over the top of the foil. Cook another 2 1/2 hours or longer, until the meat is coming away from the bone.

Take the meat out of the pan and pour the pan juice into a pot. Add the following ingredients to the juice.

1/2 c ketchup
2 T Dijon mustard
3 T Worchestershire sauce
1/3 c brown sugar

Bring to a boil and reduce to simmer until reduced by half. (about 20 minutes)

While the sauce is reducing, shred the pork and place back in the disposable pan. Once the sauce is done, pour over the shredded pork, and mix until all the meat is coated and sauce is mostly absorbed. (it will continue to absorb over time.)

Freezes well.

Note: Frequently the pork butts I find are over 5 lbs, and that works fine. I’ve used up to 8 lbs at once.

If you don’t already have a BBQ recipe your family loves, give the best beer braised BBQ recipe a try. I’m betting you’ll love it.

Did you know I have a recipes tab up top on the menu bar? If you’re stuck at home and looking for something new to try, give it a look.


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Trinny London */
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