Beer Braised BBQ Pork Butt

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My boyfriend and i both love this recipe. We put it over a nice roll and eat it as a sandwich.

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I have never made pulled pork thinking that it was a lot of work for nothing exceptional. Well, I have changed my mind. This recipe did take some time but really not too much time considering how it turned out. It was delicious! The sauce was so good. We had leftovers which I reheated the next day in the oven. The meat had soaked the sauce even more which made it even better so the next time I make this recipe, I will start the dish 2 days ahead: put the rub one night, then bake next day and shred the pork, and reheat it the day after. A keeper!

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I tried this based on the vast number of positive reviews and I just had to add mine to the bunch.
Other than making this in a smoker, this is the best pulled pork out of the oven I've ever had.
The directions are simple and must be followed, but there is room for personal tweaks.
I suggest getting the Bone in pork butt, the bone helps with the flavor, but boneless will work. I also suggest letting it sit in the refridge for 24 hours after applying the rub. 4-6 hours would work, but 24 really helped get the spice deep into the meat.
I cut the salt in Half for the rub
Added 1tbps Paprika to the rub - I like the flavor it brings out
Added 1/4 tsp of Cayenne for some heat
I like to use a whole can of Guinness Draught - the choice of beer really determines the outcome of the sauce at the end.
I also added 3 tbps of my favorite BBQ sauce to the sauce mixture to give it some added flavor, but again you can do what is to your liking.

Next time I might try using my injector to get some of the rub down deeper into the meat.

All in all - great stuff

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I make this recipe all of the time and everybody loves it!!

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Not like Dave needs another great review here! 'BUTT'...(ha ha no pun intended!
this is an excellent recipe! TX Dave for another wonderul main dish.

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Followed this recipe exactly except used Sam Adams Lager for the beer. I am not one for any kind of saucy BBQ sandwich type meal, but this was absoloutely wonderful. Everyone raved, no left overs left untouched.

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This was so easy and so good. The meat just fell apart. I bought my favorite sauce from a local restraunt just in case I didn't like this sauce but ended up not using it. The sauce was amazing. Make this just as written you won't regret it.

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This was a really good receipe. I used a bottle of Blue Moon beer and it real set off a fabulous taste.It was the best dish at the football party!

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I started making this dish about two years ago after seeing it on Dave's show. I make it a few times a year. It is one of my daughters favorite. I have also found that this is great to make for pot luck parties and outside barbuques.

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To Nathan, below, pork butt is a pork shoulder, so as not to confuse anybody reading these reviews. Anyway, I have made this at least half a dozen times over the past three summers and have never been disappointed. Everyone's reaction is usually OMG! Great for a large crowd, I just cook it ahead of time, pull it and place in a crockpot with sauce to keep warm while we prepare the rest of the food. That way it either keeps until dinner, or guests can start munching while we grill. I made Dave's sauce the first time which was wonderful but pretty fatty. I just use sauce of choice now and it is still pretty awesome. I usually use Guinness draught or stout, but have used anything on hand from Heineken to New Castle ( and once was only a Miller Lite and it is still always good. I think it only matters if you are planning on turning it into the sauce. Also I use ground cumin instead of coriander seed, and add a little smoked paprika to the rub. It's my go-to dry rub for all pork now. I added brown sugar to the one I have in the oven now, because I was going to try smoking it but it's raining outside. I will let you know how that goes...