Ingredients
- 1 tablespoon vegetable oil
- 2 large yellow onions, thinly sliced
- 1 (12-ounce) bottle dark beer (porter or stout works best)
- 1 cup beef broth
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 4 to 5 pounds pork butt (boneless or bone-in), trimmed
Step-by-Step Instructions
Caramelize the Onions
Heat vegetable oil in a large skillet over medium heat.
Add sliced onions and sprinkle with ½ teaspoon salt. Cook for 20–25 minutes, stirring occasionally, until onions become soft and deep golden brown.
If onions brown too quickly, reduce heat and add a splash of water to prevent burning.
This step builds the deep, sweet-savory flavor base of the dish.
Make the Beer Mixture
Lower the heat and pour in:
- Dark beer
- Beef broth
Scrape up all browned bits from the skillet (that’s pure flavor!).
Stir in:
- Brown sugar
- Worcestershire sauce
- Garlic powder
- Remaining salt
- ½ teaspoon black pepper
Let simmer gently for 2–3 minutes until sugar dissolves.
You now have a rich, savory beer-onion braising liquid.
Prepare the Pork
Place the raw pork butt into a 5–7 quart slow cooker.
Sprinkle the remaining black pepper over the meat.
Add the Beer-Onion Mixture
Carefully pour the hot beer mixture over the pork.
Make sure the onions are spread evenly around and on top of the meat. The pork should be mostly surrounded by liquid.
Slow Cook Until Tender
Cover and cook:
- LOW: 8–10 hours
- HIGH: 4–5 hours
The pork is ready when it easily shreds with a fork.
Shred the Pork
Transfer pork to a large bowl or cutting board.
Let rest for 10 minutes, then shred using two forks. Discard large fat pieces.
Skim excess fat from the cooking liquid in the slow cooker.
Combine & Finish
Return shredded pork to the slow cooker. Stir into the beer-onion juices.
Taste and adjust salt and pepper if needed.
Let sit on WARM for 15–20 minutes so flavors fully absorb.Serving Ideas
This beer-braised pork is incredibly versatile:
- Over mashed potatoes
- On rice
- Tossed with buttered noodles
- Piled onto sandwich rolls
- In tacos or burritos
- Stuffed into baked potatoes
Don’t forget to spoon extra onions and juices on top!
Variations & Expert Tips
Thicker Gravy
Whisk 1–2 tablespoons cornstarch with equal cold water. Stir into hot liquid and cook on HIGH for 15 minutes until thickened.
Smoky Flavor
Add 1 teaspoon smoked paprika or a few dashes of liquid smoke.
Add Bay Leaves
Tuck in 2 bay leaves before cooking (remove before serving).
Lighter Beer Option
Brown ale or amber beer works well if you prefer a milder flavor.
Add Heat
Stir in ½ teaspoon crushed red pepper flakes.
Smaller Batch
Use a 2–3 pound pork butt and halve other ingredients. Cooking time stays about the same—just cook until fork-tender.
Storage & Freezing
- Refrigerator: Store in airtight container up to 4 days
- Freezer: Freeze up to 3 months
- Reheating: Warm gently on stovetop or microwave with a splash of broth if needed
FAQs
Can I use bone-in pork butt?
Yes! Bone-in adds extra flavor and stays very juicy.
Does the alcohol cook off?
Most alcohol cooks off during the long slow cooking process, leaving deep flavor behind.
Can I make this in advance?
Absolutely. It actually tastes even better the next day!
Final Thoughts
This Slow Cooker Beer & Onion Pork Butt is rich, hearty, and unbelievably tender. The caramelized onions and dark beer create a bold, savory sauce that transforms simple pork into something truly special.
Whether served for Sunday dinner or meal-prepped for the week, this recipe delivers comfort in every bite.