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Smoked & Beer Braised Pulled Pork

Prep Time:

30 minutes

Cook Time:

1-2 days


12 Pounds




2 bone in pork butts

1 cup dijon mustard with white wine

28 oz rub (I prefer Smokehouse Maple seasoning)

24 oz dark stout beer (I prefer Dragon's Milk Bourbon Barrel Aged Stout)

1 cup apple cider


  1. Smother each pork butt with ½ cup of mustard.

  2. Coat entirely in seasoning .

  3. Smoke at 200-225 for 2-4 hours depending on how much smoke flavor your prefer. Spray intermitently with apple cider to prevent dryness as the crust forms.

  4. Transfer to dutch oven, fat side up, pour dragons milk in and seal.

  5. Cook for 5-20 hours.

  6. Remove butts and pull out the bones.

  7. Allow to chill - shred.

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