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Beer Braised BBQ Pork Butt Recipe

Beer Braised BBQ Pork Butt

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (141)

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Average Rating:

Total Reviews: 141

Showing 41-50 of 141

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  • on January 19, 2011

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    wish I could give it a ten out of 5.. half my family will pull it apart before it hits the counter, the other half want double the sauce so I do both. make some with just the rub and the other half extra saucy. can't go wrong with this, it is outstanding, even screwed up and defrosted a loin by mistake once and thought it would be dry, but that braising and yummy sauce was out of this world. yum yum good excuse to buy extra bass ale incase you too like it extra saucy

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  • on December 31, 2010

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    This should be one of those "go-to' recipes ~ it's a fail-safe for all occasions. I have have even made it ahead of time, frozen it, and re-heated it over a campfire and everyone RAVED about how good it was. It's delicious when you make it, but I feel that it's even better after it sits a day or two! It definitely has become one of my "signature" dishes. Simple, easy, delicious ~ brilliant. Thanks Dave!

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  • on December 04, 2010

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    Delicious! I've made this about 3 times now and my husband loves it. I shred the pork and put it on a bun with some coleslaw for leftovers. Watch the salt though, I always use kosher salt and I still use about 1/4 less. You can always add salt later!

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  • on November 17, 2010

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    This is the best recipe I've made from anyone. I saw him make this a few years ago and decided that it looked simple enough for me to do. So, I created my own rub, but followed his direction. It is truly one of my best meals.

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  • on September 11, 2010

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    This is a great recipe. I use my le creuset big braising pot with the lid instead of foil. ANd to the person who asked if you need a 15 lb. pork butt, no, it states you need
    1(one 5lb. pork butt. lol... good luck! i dont even think you could get a15 pounder!;

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  • on September 01, 2010

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    Does the recipe really mean 15 (fifteen pound pork butt?
    Is there such a thing?
    Thanks to all who made it...

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  • on August 10, 2010

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    Perfect ,,, don't change a thing !!

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  • on June 02, 2010

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    A great Dry Rub! This was excellent, quick without hours in front of a grill or in the kitchen. After a little research on Ale vs Lager I choose Ale. Everyone loved the BBQ sauce this makes but it doesn't need it it's great on its own! I live in Arizona so next time I'm going to finish this in a crock pot.

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  • on May 31, 2010

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    The recipe is not printedwrong. I have found that most of the Food Network Chefs use Kosher salt instead of regular table salt. The rock crystals in Kosher salt are much larger than on table salt; therefore, 2 tablespoons of Kosher salt doesn't really equal 2 tablespoons of table salt. So, in actuality you are correct by saying that you would need to cut the salt by half only if you want to substitute table salt for Kosher Salt. I had to make this mistake on several different recipes before I realized what the problem was. Thankfully I was only preparing them for myself. Hope this was helpful to others also.

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  • on May 19, 2010

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    I can't help but think the recipe was printed wrong as 2 TBSP of salt in the rub was way too much. Cut it by 1/2 and perhaps it's worthy of 5 stars.

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