Beer Braised BBQ Pulled Pork

beer braised bbq

What do you do when you have a surplus of beer? Most normal people would just drink the beer; but as I admittedly am a lightweight when it comes to drinking, I’ve had to come up with another solution:


Beer Braised BBQ Pulled Pork


  • 2 tbsp salt
  • 1 tsp pepper
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 2 tbsp ground coriander
  • 2 tbsp ground mustard
  • 12 oz. good ale or dark beer
  • 4 cloves garlic minced
  • 5 lbs. pork butt


In a large bowl, combine all the spices and mix well. Rub the spices all over the pork butt. Pour the beer over the pork. Add enough beer to cover the pork. Cover the bowl with a plastic wrap and refrigerate for at least an hour or ideally over night.


Preheat oven to 500 degrees. Unwrap the pork and place in a large baking dish with sides that is at least 2 inches high. Make sure to reserve the beer and spice mixture. Cook the pork for 45 minutes until dark brown. Remove from oven. Decrease heat to 325 degrees. Pour the beer and spice mixture over the pork and cover the pork with two sheets of aluminum foil tightly. Poke 10 holes in the foil. Cook the pork butt for 2 ½ hours until tender.


Place the meat on a plate and pull apart with two forks. Pour the pan juice into a saucepan and add:


  • ½ cup ketchup
  • 1 tbsp Dijon mustard
  • 3 tbsp Worcestershire sauce
  • 1/3 cup brown sugar


Bring the sauce to a simmer and allow to reduce by half. Pour the sauce over the pulled pork and combine well.





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