Beer Braised BBQ Pork Butt

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Even though I messed up, this came out delish! I totally forgot to poke the holes in the foil!! I was so mad, I thought I ruined it. I also thought I didn't have time for the one hour marinating, so I didn't (I had read another recipe and was thinking 6-8 hours cooking and got confused This truly does only take 2.5 hours! We all loved it, the sauces, spices, everything was great. Although, it probably will be even better next time when I marinate, and poke the holes in the foil!!

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OUTSTANDING!!! Also substituted sugar with maple syrup. The sauce turned out amazing.

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Wonderful! Only one change...lessen the amount of salt in the rub.

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Yummy! I too added brown sugar and cayenne to the rub. I blackened it in the oven and transferred it to my crock pot on low for 6 hours and it was perfect. I also made the BBQ sauce which my husband loved due to no vinegar lol. Would make again!

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My husband bought a pork butt and I had no idea what to do with it. Lucky me I found this recipe and I had all the ingredients available. It was HEAVEN!! But I add less sugar.. I add this recipe to my recipe box ;

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Amazing.

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Super tasty recipe! I always double the dry rub and cook the pork in my crock pot. Turn it on before you go to work and enjoy a fabulous meal when you get home. Tastes great over baked potatoes - any kind.
Made the sauce once and it was pretty good. The beer "sauce" that results simply from cooking the rubbed pork in the beer is great on it's own so I've never made the sauce again since then. I like to use Spotted Cow beer.

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I, too, reduced the salt by half. I also added 1 tbsp italian roast coffee grounds to the rub, marinated it overnight and used a bottle of Guinness Lager. I used an Oxo fat separator to remove the fats and most of the solids from the pan drippings. I then added about a quarter cup of my favorite BBQ to the simmering sauce. This was top notch in the end. A little prep, attention to quality ingredients and this is a real crowd pleaser. Served with some toasted buns and cole slaw. A keeper.

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Standing ovation for this recipe! I made just over 10lbs (boneless, doubled all quantities. I took the advice of other reviewers and added 4T brown sugar, 2t paprika, 1/2t cayenne and cut the garlic powder to 2t (these quantities are doubled to the rub and it was amazing! I found that the bbq sauce had a very prominent ketchup flavor - like, ketchup trying to be bbq sauce. I ended up using the pan liquid (siphoning off LOTS of fat and adding about 1/3 of the ketchup mixture. It tasted perfect, but I was close to running short on sauce. Next time I make this I will simply make a gravy with the pan drippings, just to change it up and serve with some roasted sweet potatoes.

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I made this sans the beer and added a bit of apple cider vinegar and it was amazing! My husband and I both loved it! Definitely making this again.