Beer Braised Pork Butt

I was just sitting there thinking, I need to do something different with this butt. Now you know, want sick stuff will cross my mind cooking dinner.





2.5-5 lbs Pork Butt
2 Tbs Kosher Salt
1 Tbs coarse ground pepper
2 Tbs chili powder
2 tsp ground coriander
1 tsp ground cumin
2 tsp ground mustard
2 Tbs brown sugar
4 cloves garlic
12oz of good dark beer or ale
1/2 cup catsup
2 Tbs grainy Dijon Mustard
3 Tbs Worcestershire sauce
1/3 cup brown sugar


  1. Combine spices in a bowl, eliminating any clumps.
  2. Rub all over the pork butt and wrap in plastic wrap. Refrigerate overnight or at least 1 hour before cooking
  3. After rub seasoning period, preheat oven to 450 degrees. Place pork butt in dutch oven. Cook at 450 for ~45 minutes. Roast should be browned and maybe blackened in spots.
  4. Removed from oven, and reduce oven temp to 325 degrees.
  5. Pour beer over roast and sprinkle minced garlic on top and around roast. Cover roast loosely with lid or foil. Cook for 1.5-2.5 hours depending on size of roast. Start taking the roast’s temperature after about an hour or so. Cook until tender I(easily separates internal temp ~ 145 degrees).
  6. Remove from oven, cover and allow to rest for 20min. Pour pan juices into a sauce pan.
  7. Add sauce ingredients and whisk until thickened,
  8. Service sliced pork butt with sauce on the side.