Barbecue Glazed Pork Shoulder Butt & Beer

April  1, 2010
0 Ratings
  • Prep time 30 minutes
  • Cook time 6 hours
  • Serves about 8
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. —coffeefoodwrite

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Suzanne F. Stantley
    Suzanne F. Stantley
  • Kim Applegate
    Kim Applegate
  • monkeymom
  • mrslarkin
  • TheWimpyVegetarian

18 Reviews

Suzanne F. February 29, 2016
Meat was wonderful. I did lower the temperature to cook the meat a few more hours. For a 10 lb butt, I cooked it 6 hours. I also marinated it overnight. Came out tender.
coffeefoodwrite February 29, 2016
So happy to hear that it turned out well! Great idea for the overnight marinade....
Kim A. April 30, 2013
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.
coffeefoodwrite April 30, 2013
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...
Kim A. April 28, 2013
This looks like a winner , for to nite thank you!
coffeefoodwrite April 28, 2013
enjoy! let me know how it turns out...:-)
monkeymom April 2, 2010
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?
coffeefoodwrite April 2, 2010
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....
mrslarkin April 1, 2010
Beautiful! I want to lick the screen.
coffeefoodwrite April 1, 2010
Glad you like it mrsL!
TheWimpyVegetarian April 1, 2010
This sounds great! Really flavorful.
coffeefoodwrite April 1, 2010
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?...)
TheWimpyVegetarian April 1, 2010
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 :-)
coffeefoodwrite April 1, 2010
Stop by anytime!
Lizthechef April 1, 2010
your recipe looks very good - very good.
coffeefoodwrite April 1, 2010
So glad you like the recipe!
coffeefoodwrite April 1, 2010
This might be good made with meaty spareribs...
AntoniaJames April 1, 2010
This sounds really delicious! Do you ever make it with a cut other than the shoulder?