Barbecue Glazed Pork Shoulder Butt & Beer

By • April 1, 2010 • 16 Comments

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Author Notes: My husband, the meat man of the family, makes the most amazing slow roasted Pork Shoulder with a Barbecue glaze. He roasts it slowly in the oven, turning it over about every 30 minutes for about 6 hours. The end result is a succulent, flavorful pork with meat falling off the bone and a nice “tang” to sit against the richness of the meat. coffeefoodwritergirl

Serves about 8

For the Pork Shoulder Butt:

  • 6 pound pork shoulder butt – bone in
  • Lawry’s seasoning salt
  • black pepper (fresh ground)
  • 1 medium onion – chopped
  • ½ cup cherry tomatoes (or regular) – chopped
  • extra virgin olive oil
  • 1 bottle (12 ounce) dark beer (we used San Miguel)
  • 2 tablespoons white distilled vinegar
  • 2 teaspoons soy sauce

For the Barbecue Glaze:

  • 2 cups of your favorite barbecue sauce (we used Chris & Pitts)
  • ½ cup port
  • 2 tablespoons sherry
  • ½ cup red wine
  • juice of one orange
  • juice of 2 limes
  • juice of 2 tangerines
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon soy sauce
  • 2 tablespoons white (distilled) vinegar
  1. Preheat oven to 325 degrees.
  2. Place pork shoulder butt in roasting pan. Sprinkle liberally with seasoning salt, black pepper and drizzle olive oil over top. Surround with onions and tomatoes. Add vinegar. Pour beer around all. Place in preheated oven. Cook for one hour.
  3. Meanwhile, mix all ingredients for barbecue glaze in medium bowl. Set aside.
  4. After an hour, turn the roast over.
  5. After half an hour, turn roast over again and baste with thick layer of glaze. Continue to do this every half hour (turning and basting...turning and basting) for a total of about 6 hours cooking time, or until roast is tender and falling off the bone.
  6. Slice and serve with thick sauce on the side.
Jump to Comments (16)

Tags: rich, savory, tangy

Comments (16) Questions (0)


over 1 year ago Kim Applegate

It is awesome , I had a boneless Boston Butt and I cooked it in my trusty Dutch Oven for 5 Hrs , and it fell apart, as Iexpected, and 2 nites later, it is just as moist and tasty. I'll be making this again.


over 1 year ago coffeefoodwritergirl

glad to hear! we like this a lot too...just made some yummy barbecue ribs in the oven over the weekend....similar recipe but w/ ribs instead...


almost 2 years ago Kim Applegate

This looks like a winner , for to nite thank you!


almost 2 years ago coffeefoodwritergirl

enjoy! let me know how it turns out...:-)


almost 5 years ago monkeymom

This is something my husband would also go for! Saucy and meaty! Do you guys ever do a version of this on the grill or finished on the grill?


almost 5 years ago coffeefoodwritergirl

My husband does something similar with ribs -- but he cooks the ribs first slowly in the oven and then puts it on the barbecue for only about 10-15 mins -- brushed with sauce -- just to get that barbecue flavor, brushing the sauce over again the end of cooking and again right before serving....


almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Beautiful! I want to lick the screen.


almost 5 years ago coffeefoodwritergirl

Glad you like it mrsL!


almost 5 years ago TheWimpyVegetarian

This sounds great! Really flavorful.


almost 5 years ago coffeefoodwritergirl

Thank you ChezSuzanne! We are going to shred the leftovers, mix it all up with the barbecue sauce and have the rest for dinner tonight (maybe as sandwiches?...)


almost 5 years ago TheWimpyVegetarian

Oh I really wish I could stop by with some wine to enjoy this dish! We're having leftovers tonight too, but it's from my roasted-pork-shoulder-that-wasn't-good-enough-to-sit-among-the-other-recipes like this one :-)


almost 5 years ago coffeefoodwritergirl

Stop by anytime!


almost 5 years ago Lizthechef

your recipe looks very good - very good.


almost 5 years ago coffeefoodwritergirl

So glad you like the recipe!


almost 5 years ago coffeefoodwritergirl

This might be good made with meaty spareribs...


almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This sounds really delicious! Do you ever make it with a cut other than the shoulder?