But, it's Beer Butt Pork Butt!

Monica H


This recipe calls for use of a cast - iron dutch oven. The result is a perfect, fall-apart, tender, moist pork butt!


★★★★★ 1 vote

10 plus
15 Min


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pork butt (bone-in is ok) (for this recipe, my meat was 18 lbs)


2 Tbsp
olive oil
1 Tbsp
1 Tbsp
apple cider vinegar
1 Tbsp
balsamic vinegar
3 Tbsp
3 Tbsp
minced garlic
1 tsp
1 tsp
1/2 tsp
onion powder
1/4 tsp
ginger powder
1/4 tsp
brown sugar
dash of cinnamon


2 Tbsp
high-smoke point oil (i used 1 tbs vegetable oil and 1 tbs coconut oil)


medium-size carrot
medium sized white onion
1 stalk(s)
1 c
beer (room temperature)
1/2 c
beef stock


roasted peppers
brie cheese

How to Make But, it's Beer Butt Pork Butt!


  • 1Wash meat and dry with paper towel.
  • 2Rub olive oil and honey all over the meat.
  • 3Add rest of marinade ingredients to bowl, and whisk together.
  • 4Pour marinade over meat.
  • 5Using a spatula (or your hands), remove all marinate from bowl, and spread lovingly all over the meat.
  • 6Cover tightly and marinate overnight (or at least 8 hours). If you have the time, turn it over at least once.
  • 7When ready to start cooking, take meat out of fridge and let it come to room temp.
  • 8Heat up oil in dutch oven until you see ripples on top, or until it sizzles when you sprinkle small amount of water into it off your fingertips.
    ** USE whatever oil you like which has a high smoke point (Veg oil, peanut oil, corn oil); I used combo of veg oil and coconut oil.
  • 9Carefully place your meat into the hot pan fat-side down. Leave meat down on each side for 3-4 minutes without disturbing it.
  • 10Sear on all sides; you may need to use your tongs to hold up the meat when searing the short sides.
  • 11Remove meat from pan and place on plate to let it rest. Turn burner off. Preheat oven to 250*.
  • 12Roughly chop carrot, onion and leek.
  • 13Add veggies to bottom of pot, making a "stand" for your roast.
  • 14Place roast in pot, and add rest of veggies.
  • 15Pour in beer and stock. Cover and place in oven for about 8 hours without peeking! (Times will vary - my 20 lbs roast took 8 hours at 250).
  • 16After it is done, it should shred very easily with a fork and be extremely tender.
  • 17Shred it up, leaving some larger chunks.
  • 18Serving suggestion: Place shredded meat on one side of baguette. Top with sliced brie cheese. Place in an oven-proof bowl, and place in oven at 100 for about 5 minutes until cheese melts. Top with roasted peppers and dill. Pour some juice on it from dutch oven. DELISH.

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About But, it's Beer Butt Pork Butt!

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: For Kids

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