Beer-braised pork shoulder

Beer-braised pork shoulder

Based on 18 ratings

Difficulty

Medium 👍

Preparation

30 min

Baking

240 min

Resting

0 min

Ingredients

2Servings
¾ kg
pork shoulder (boneless)
1⅝
shallots
carrot
cloves
garlic
tbsp
tomato paste
150 ml
dark beer
tbsp
flour
tbsp
Dijon mustard
50 ml
apple cider
¾ tbsp
apple cider vinegar
¾ tbsp
mustard powder
100 ml
chicken stock
2⅜ sprigs
thyme
salt
pepper
flour for thickening
MetricImperial

Utensils

cutting board, knife, meat fork, large, ovenproof pot with lid, oven, cooking spoon, whisk, aluminum foil, carving knife

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How-To Videos

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

Nutrition per serving

Cal776
Fat38 g
Protein56 g
Carb42 g
  • Step 1/8

    Finely dice carrot, mince garlic, and slice shallots.
    • carrot
    • cloves garlic
    • 1⅝ shallots
    • cutting board
    • knife

    Finely dice carrot, mince garlic, and slice shallots.

  • Step 2/8

    Trim excess fat from pork shoulder, if desired. Season with salt and pepper. Heat a large, ovenproof pot over medium-high heat. Brown pork on all sides, then transfer to plate and set aside.
    • ¾ kg pork shoulder (boneless)
    • salt
    • pepper
    • meat fork
    • large, ovenproof pot with lid

    Trim excess fat from pork shoulder, if desired. Season with salt and pepper. Heat a large, ovenproof pot over medium-high heat. Brown pork on all sides, then transfer to plate and set aside.

  • Step 3/8

    Preheat oven to 150°C/300°F. Pour off almost all fat from pot, leaving some fat to coat the bottom for browning. Then, add carrots, garlic, and shallots. Sauté over medium-high heat for approx. 3 – 5 min. until vegetables soften and become fragrant.
    • oven
    • cooking spoon

    Preheat oven to 150°C/300°F. Pour off almost all fat from pot, leaving some fat to coat the bottom for browning. Then, add carrots, garlic, and shallots. Sauté over medium-high heat for approx. 3 – 5 min. until vegetables soften and become fragrant.

  • Step 4/8

    Stir in tomato paste and cook for approx. 2 min., then deglaze with beer. Scrape up any brown bits from the bottom of the pan with the cooking spoon.
    • tbsp tomato paste
    • 150 ml dark beer

    Stir in tomato paste and cook for approx. 2 min., then deglaze with beer. Scrape up any brown bits from the bottom of the pan with the cooking spoon.

  • Step 5/8

    Add flour and whisk until combined. Cook for approx. 10 min. until mixture starts to thicken. Stir in cider, vinegar, chicken stock, Dijon mustard, mustard powder, and thyme. Season with salt and pepper to taste.
    • tbsp flour
    • 50 ml apple cider
    • ¾ tbsp apple cider vinegar
    • 100 ml chicken stock
    • ¾ tbsp mustard powder
    • 2⅜ sprigs thyme
    • salt
    • pepper
    • whisk

    Add flour and whisk until combined. Cook for approx. 10 min. until mixture starts to thicken. Stir in cider, vinegar, chicken stock, Dijon mustard, mustard powder, and thyme. Season with salt and pepper to taste.

  • Step 6/8

    Return pork to pot, cover, and transfer to oven. Cook for approx. 3 hrs. at 150°C/300°F, then uncover pot and continue to cook for approx. 1 hr., or until the meat is fork tender. Transfer pork to cutting board and tent with aluminum foil to keep warm.
    • aluminum foil
    • cutting board

    Return pork to pot, cover, and transfer to oven. Cook for approx. 3 hrs. at 150°C/300°F, then uncover pot and continue to cook for approx. 1 hr., or until the meat is fork tender. Transfer pork to cutting board and tent with aluminum foil to keep warm.

  • Step 7/8

    Meanwhile, bring pan juices to a simmer on medium-high heat and let reduce slightly. If desired, combine some more flour with some water to create a slurry, then whisk into sauce to thicken.
    • flour for thickening
    • whisk

    Meanwhile, bring pan juices to a simmer on medium-high heat and let reduce slightly. If desired, combine some more flour with some water to create a slurry, then whisk into sauce to thicken.

  • Step 8/8

    Thinly slice the pork and transfer to a serving platter. Spoon sauce over meat and enjoy with roasted vegetables and potatoes, if desired!
    • carving knife
    • cutting board

    Thinly slice the pork and transfer to a serving platter. Spoon sauce over meat and enjoy with roasted vegetables and potatoes, if desired!

  • Enjoy your meal!

    Beer-braised pork shoulder

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