Smoked & Beer Braised Pork Butt

Cook Time

270 mins

Cooking Method






Prep Time

10 mins




1 Bay Leaves

2 Carrots, sliced

1 cup Chicken Stock

3 tbsp Flour

3 Garlic Cloves, Minced

Louisiana Grills Pulled Pork Rub

1 tbsp Mustard Powder

12 oz Nut Brown Ale

2 tbsp Olive Oil

4 lbs Pork Butt, boneless

1 tbsp Stone Ground Mustard

3 Thyme, Fresh Sprigs

1 tbsp Tomato Paste

2 tbsp Vinegar, White Wine

2 tbsp Worcestershire Sauce

1 Yellow Onion, chopped

Cooking Instructions

This Smoked & Braised Pork Butt is a delicious and versatile staple that can be used in a variety of hearty meals. Deeply flavored from a slow smoke, the pork picks up moisture and flavor when braised in a beer and mustard flavored sauce. For this recipe, we recommend using a brown ale. An IPA or “hoppy” beer can make the pork taste bitter. 

Wood Pellet Recommendation 

The smoky, robust flavor of Hickory Hardwood make our Wisconsin Hickory Wood Pellets a must have for this recipe.  

Note: This recipe uses Louisiana Grills Pulled Pork Rub. 

  1. Fire up your Louisiana Grills pellet grill and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Season pork shoulder with Pulled Pork Rub, then place directly on the grill grate. Smoke for 1 ½ hours.
  3. Place a Dutch oven or deep cast iron skillet on the grill. Heat olive oil, then add onion and carrot, and sauté for 3 minutes, until onions are translucent, then add in garlic, and sauté until fragrant. Stir in tomato paste and cook for 2 minutes, then deglaze with beer being sure to scrape up any brown bits from the bottom of the skillet.
  4. Whisk in flour and mustard powder, until incorporated, with no lumps. Cook for 3 minutes, until the sauce begins to thicken. Add stone ground mustard, vinegar, chicken stock, Worcestershire sauce, thyme sprigs, and bay leaf.
  5. Place pork in the Dutch oven or skillet, then cover with a lid, or foil. Increase temperature to 325°F, and braise for 3 hours, until pork is tender. Remove the pork from the skillet, and set aside to rest on a cutting board.
  6. Pull pork into thick pieces, serve in a shallow bowl, then spoon sauce around. Serve warm.

Special Tools

  • Dutch Oven
  • Whisk


Serve as a sandwich, over nachos, or over a plate of mashed potatoes.

Diet Info

  • Flexible Dieting