Cook up a big batch of this fork tender, slightly spicy barbecue Beer Braised Pulled Pork with a deep, rich flavor and enjoy it for dinner as a sandwich or even over rice. Then save the leftovers for various recipes throughout the week. You'll be so glad you did!

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This recipe fills the house with deliciousness. It smells soooo good when it's cooking, y'all, you just want to open up the oven door and chow down! Everyone will gather in the kitchen once the aroma of this pulled pork starts wafting through the house! You won't have any trouble getting the fam around the table!!

Typically, I'll make this up over the weekend and serve it on buns with our favorite sweet coleslaw. We LOVE pulled pork sandwiches piled high with The Best Coleslaw Ever (click). 

This recipe makes a lot of pork, so we always have leftovers, which is a good thing. A very good thing!! By transforming this pulled pork into completely different meals we can enjoy throughout the week such as my gorgeous Cuban Sandwich (click), Pulled Pork Banh Mi (click), and scrumptious BBQ Pulled Pork Pizza (click), it doesn't feel like we're eating leftovers at all!

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If you prefer, scroll down past my photo tutorial to find the ingredient list and instructions all in one place.

To make this recipe, start by preheating the oven to 500°F and combine 2 tablespoons kosher salt, 1/2 tablespoon freshly ground black pepper, 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 teaspoon ground coriander, and 2 teaspoons ground mustard. Rub the spice mixture all over a 5 pound Boston Butt Roast (with bone-in). Note: Normally I would use freshly minced garlic, however it would burn with the initial high heat roasting, so garlic powder it is.

Place in a roasting pan with 2 inch sides.

Roast in the preheated oven for 45 minutes. The pork will get nicely browned and even a little charred in spots. There is flavor in that browning, so don't be afraid of it. It's a good thing!

After 45 minutes, reduce the oven temperature to 325°F and remove the pork roast from the oven. Pour a 14.9 ounce can of Guinness over the roast and cover the whole pan, tightly, with heavy duty aluminum foil. Poke about a dozen small holes in the foil. Pop it back in the oven for 3 hours at 325°F or until the pork is fork tender and easily comes away from the bone. Make sure you lowered the oven temp to 325°F.

A note about using Guinness or other stout beer. I'm not much of a beer drinker and have never acquired a taste for stout, but I LOVE to cook with it! As the Guinness cooks, the alcohol burns off and leaves behind a deep, rich flavor that infuses the pork beautifully. The flavor of the meat, even before adding the barbecue sauce, is outstanding, and it only gets better when we use the pan juices to make the out-of-this-world barbecue sauce! Seriously good stuff!

When fork tender, remove from the oven and transfer the pork to a cutting board to rest while you make the barbecue sauce.

To make the barbecue sauce, pour the pan juices into a fat separator. Allow the fat to rise to the top and then pour the juices through the spout into a saucepan over medium heat, leaving the fat behind. Add 1/2 cup ketchup, 2 tablespoons balsamic Dijon mustard (you can sub in regular Dijon), 3 tablespoons Worcestershire sauce, 1/3 cup packed brown sugar, and a pinch of salt. Simmer 15-20 minutes until the sauce is reduced by half and you are left with a thick, delicious barbecue sauce. Give it a taste and adjust the seasonings as needed to suit your tastes.

NOTE: I highly recommend a fat separator to make life in the kitchen easier, especially when making gravy for the upcoming Thanksgiving holiday. It is a life saver and makes quick work of gravy and sauces! Click here to see which one I use. If you don't have a fat separator, no worries, just pour the juices into a measuring cup and wait for the fat to rise to the top, then carefully skim off all the fat.

While the sauce is simmering, use 2 forks to shred the pork and place pork in a large serving bowl. Try not to sneak too many bites of this delectable pork - you might spoil your dinner and that would be sad!

When the sauce is ready, pour the sauce over the shredded meat and stir to coat the pork with the barbecue sauce. Enjoy on sandwiches or served over rice, and be sure to save the leftovers for some delicious recipes I have coming soon!!

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Beer Braised Pulled Pork

By Life Tastes Good
Published 10/13/2015

Ingredients

• 2 tablespoons kosher salt
• 1/2 tablespoon freshly ground black pepper
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 teaspoon ground coriander
• 2 teaspoons ground mustard
• 5 lb Boston Butt Roast (bone-in)
• 14.9 ounce can of Guinness beer
• 1/2 cup ketchup
• 2 tablespoons balsamic Dijon mustard (you can sub in regular Dijon)
• 3 tablespoons Worcestershire sauce
• 1/3 cup packed brown sugar (light or dark is fine. The flavor will be deeper with dark brown sugar)
• pinch of salt

Instructions

1. Preheat the oven to 500°F and combine 2 tablespoons kosher salt, 1/2 tablespoon freshly ground black pepper, 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 teaspoon ground coriander, and 2 teaspoons ground mustard. Rub the spice mixture all over a 5 pound Boston Butt Roast. You can wrap the roast up and put it in the fridge for a few hours to overnight, or you can make it right away. The flavor deepens if you refrigerate, but it is still amazing if you don't have time for that :)
2. Place the pork in a roasting pan with 2 inch sides. Roast in the preheated oven for 45 minutes. The pork will get nicely browned and even a little charred in spots. There is flavor in that browning, so don't be afraid of it. It's a good thing!
3. After 45 minutes, reduce the oven temperature to 325°F and remove the pork roast from the oven. Pour a 14.9 ounce can of Guinness over the roast and cover the whole pan, tightly, with heavy duty aluminum foil. Poke about a dozen small holes in the foil. Pop it back in the oven for 3 hours or until the pork is fork tender and easily comes away from the bone. Make sure you lowered the oven temp to 325°F.
4. When fork tender, remove from the oven and transfer the pork to a cutting board to rest while you make the barbecue sauce.
5. To make the barbecue sauce, pour the pan juices into a fat separator. Allow the fat to rise to the top and then pour the juices through the spout into a saucepan over medium heat, leaving the fat behind. Add 1/2 cup ketchup, 2 tablespoons balsamic Dijon mustard (you can sub in regular Dijon), 3 tablespoons Worcestershire sauce, 1/3 cup packed brown sugar, and a pinch of salt. Simmer 15-20 minutes until the sauce is reduced by half and you are left with a thick, delicious barbecue sauce. Give it a taste and adjust the seasonings as needed to suit your tastes.
6. While the sauce is simmering, use 2 forks to shred the pork. When the sauce is ready, pour the sauce over the meat and stir to coat the pork with the barbecue sauce.
7. Enjoy on sandwiches with The Best Coleslaw Ever (click) or served over rice. Save the leftovers for use in a variety of recipes.

Yield: 12-16 Servings
Prep Time: 10 mins.

Cook time: 3 hrs. 45 mins.
Total time: 3 hrs. 55 mins.

Tags: Beer Braised Pulled Pork, Barbecue, Sandwich, Recipe, Slow Cook, Roast, Boston Butt Roast, Sauce, Leftovers, Pork

Recipe adapted from Beer Braised BBQ Pork Butt by Dave Lieberman

Try my Stout Braised Beef Short Rib Sandwich for another scrumptious recipe using Guinness