Beer-braised pork shoulder

Beer-braised pork shoulder

Susanne, strategy consultant


„A comforting roast that's so rich in flavors and impossible to fail. Served with roasted potatoes and veggie, this dish truly is the next level Sunday roast.“

Difficulty

Schwer 💪
30
min.
Preparation
240
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
2 kg
pork shoulder (boneless)
4
shallots
1
carrot
3 cloves
garlic
1 tbsp
tomato paste
375 ml
dark beer
3 tbsp
flour
1 tbsp
Dijon mustard
125 ml
apple cider
2 tbsp
apple cider vinegar
2 tbsp
mustard powder
250 ml
chicken stock
6 sprigs
thyme
salt and pepper to taste
flour for thickening
Metric
Imperial
  • 2 kg pork shoulder (boneless)
  • 4 shallots
  • 1 carrot
  • 3 cloves garlic
  • 1 tbsp tomato paste
  • 375 ml dark beer
  • 3 tbsp flour
  • 1 tbsp Dijon mustard
  • 125 ml apple cider
  • 2 tbsp apple cider vinegar
  • 2 tbsp mustard powder
  • 250 ml chicken stock
  • 6 sprigs thyme
  • salt and pepper to taste
  • flour for thickening

Utensils

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

Enjoy with

Hard Cider
Hard cider’s gentle effervescence and honeyed notes of apple makes it the perfect pairing for this pork dish.

Nutrition per serving

Cal
776
Protein
56g
Fat
38g
Carb
42g

Step 1/8

Finely dice carrot, mince garlic, and slice shallots.
  • carrot
  • cloves garlic
  • 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.
  • kg pork shoulder (boneless)
  • salt and pepper to taste
  • 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.
  • 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
  • 375 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
  • 125 ml apple cider
  • tbsp apple cider vinegar
  • 250 ml chicken stock
  • tbsp mustard powder
  • sprigs thyme
  • salt and pepper to taste
  • 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!