delicious looking Beer Braised pork butt in pan with pit boss meat claws and bottle of pulled pork rub

Beer Braised BBQ Pork Butt

Beer Braised BBQ Pork Butt

Category Dinner Pork Lunch Kid Friendly BBQ Grill Braise Game Day July 4th Fathers Day
Servings 8
Prep Time 60 minutes
Cook Time 5 Hours

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!

Pit Boss Kitchen
delicious looking Beer Braised pork butt in pan with pit boss meat claws and bottle of pulled pork rub


  • One 12oz bottle dark beer
  • 2 Tbsp Granulated Garlic
  • 1 cup Ketchup
  • 2 Tbsp Worcestershire Sauce
  • 1/2 Cup Brown Sugar
  • 4 tablespoons Honey
  • 1 tablespoon Olive Oil
  • 1 pork butt, boneless
  • 4 tablespoons Yellow Mustard

Special Tools

  • Aluminum Foil
  • Disposable aluminum foil pan
  • Small saucepan


  1. 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.
  1. 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.
  1. 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.
  1. 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 Homestyle Pork Rub. Mix together thoroughly.
  1. Take the sauce and pour it over the roast, cover with aluminum foil.
  1. 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.
  1. Shred the pork with meat claws or forks, discarding any fat or gristle. Toss the shredded pork with the barbecue sauce and serve immediately.


Recipe Note

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