Ready to learn how to make fall-apart tender Braised Pork Butt? This easy recipe delivers delicious flavor and tender meat every time. Cook up this classic comfort food for a simple Sunday dinner, or make it ahead of time and serve with simple sides to feed a lot of people at a party or gathering. Pork recipes like this are meant to be repeated!
Pork butt is a good cut of meat to buy at the grocery store because it's typically lower in cost and doesn't take a ton of meal prep to have ready to cook. Since pork butt is a cut of bone-in pork shoulder, it's perfect for slow cooking until fork-tender. You can also easily make it using dried or fresh herbs, or cook and pair it with a delicious sauce at the end.
The cooking method for an easy pork shoulder recipe like this is just part of the reason that we keep making it on repeat. Plus, with minimal prep and simple ingredients, it's never been easier to cook what some would consider a tough cut of meat and turn it into tender, juicy bites with rich flavor.
Be sure to try this Pork Belly Steak and this Candied Pork Belly for two other easy pork recipes.
Ingredients
- Pork butt - I use a three-pound, bone-in cut.
- Olive oil - Used to sear the sides of the pork.
- Garlic cloves - Dice before adding to the pan.
- Onion - Slice before cooking.
- Chicken broth - This helps keep the pork from drying out while cooking.
- Beer - Use your favorite type or brand.
- Salt and black pepper - For flavor.
See recipe card for quantities.
How to Make Braised Pork Butt
Preheat the oven to 325 degrees.
Step One: Step One: Add oil to a Dutch oven and place over medium-high heat. Season the pork with salt and pepper. Sear the pork on all sides. Take the pork out of the Dutch oven.
Step Two: Add the onions and diced garlic cloves into the Dutch oven. Cook until softened.
Step Three: Add the beer, bring to a boil, and reduce.
Step Four: Place the pork back into the Dutch oven and then add the broth. Bring to a boil, then cover and place in the oven. Bake, flipping halfway through the baking time. The pork roast is done when the meat is tender and easily pulls apart with a fork.
Top tip
Be sure that you use a large Dutch oven for this recipe, as you need room for the cooking liquids and cut of pork.
Substitutions
- Braising liquid - You could also use chicken stock or other types of stock or broth.
Variations
- Seasonings - Adding bay leaves, fresh thyme, fresh rosemary, or other favorite herbs to the seasoning mix is all up to you.
See this Pulled Pork Nachos Recipe as a great way to use leftovers.
Equipment
You'll need aluminum foil, a sharp knife, a large Dutch oven, and a wooden spoon for stirring and scraping to make this simple pork recipe.
Storage
Any leftovers need to be cooled to room temperature and then stored in an airtight container in the fridge. You can also freeze them for later. I like to shred the pork before freezing it, but that's up to you and your preference.
Common Questions
You can, but I don't have the exact cooking time and details. The reason I make it in the Dutch oven is that it cooks faster while still giving me that tender pork that literally melts in my mouth.
There are meat shredding tools and gadgets out there that you can buy, but all you really need is two forks and a little bit of patience. Once the pork is fully cooked, it should be tender enough that you can take two forks and easily shred it.
Balance is always good. We served it with cilantro lime rice and beans. You could also cook up some green beans or broccoli to serve alongside this meat entree, or pair it with potatoes to add some comfort food aspects to the meal. A side salad is also a good idea for anyone who wants to add some vegetables.
This is all up to what you like, but leftovers are easy to use. You can make a pulled pork sandwich, pile the meat onto sliders, or just reheat and eat it the same way again.
Related
Looking for other recipes like this? Try these:
Recipe
Braised Pork Butt
Ingredients
- 3 lb pork butt bone in
- 2 tablespoon olive oil
- 2 cloves garlic diced
- 1 onion sliced
- 2 cups chicken broth
- 12 oz beer
- 2 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 325.
- Heat the oil in a dutch oven over medium heat.
- Season the pork with salt and pepper.
- Sear the pork on all sides, about 1-2 minutes per side.
- Remove the pork.
- In the Dutch oven, sauté the onions and garlic for 2-3 minutes or until softened.
- Add the beer, bring to a boil, and let it reduce by ⅓.
- Place the pork back into the pot.
- Add the broth until it is halfway up the roast.
- Bring to a boil.
- Cover and place in the oven.
- Bake for about 4 hours, flipping halfway through, or until the meat is fork-tender.
Nutrition
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