Braised Pork Shoulder Recipe
This tender, slow-braised pork shoulder is a comforting and flavorful dish perfect for Sunday dinners or cozy gatherings. The meat is infused with a rich combination of beer, apple cider, garlic, and herbs for succulent, melt-in-your-mouth meat.
Servings: 8 servings
Ingredients
- 4-5 pound pork shoulder bone-in or boneless
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 12 ounces beer (1½ cups) see notes
- 12 ounces apple cider (1½ cups) see notes
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the seasoning mix. In a small bowl, mix together the brown sugar, smoked paprika (if using), garlic powder, onion powder, salt, and black pepper.
- Prepare the pork shoulder. Trim the pork shoulder of any thick layers of fat and pat the pork shoulder dry with paper towels. Rub the pork with the spice mixture, making sure to cover the sides and crevices.
- Rest for 30 minutes.
- Sear the pork shoulder. Heat the olive oil in a large Dutch oven set over medium-high heat. Sear the pork on all sides, about 3-4 minutes per side, until a golden-brown. Remove the pork to a clean plate and set aside.
- Sauté the aromatics and deglaze the pot. Reduce the heat to medium. Add the sliced onion and minced garlic to the pot, stirring frequently. Sauté for about 4-5 minutes, or until the onions become translucent and the garlic is fragrant, being careful not to burn the garlic. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pot—this is called deglazing, and it’s essential for building deep flavor.
- Next, slowly pour in the beer and apple cider, stirring as you go. The liquid will bubble up and help loosen any remaining brown bits. Let the mixture come to a gentle simmer, then reduce the heat to low.
- Add the pork and herbs. Nestle the seared pork shoulder back into the pot. Tuck fresh thyme and rosemary sprigs on each side of the meat, partially submerging them in the liquid.
- Braise in the oven. Cover the Dutch oven with a lid. Transfer it to the preheated oven and braise for 3½ to 4 hours, basting every hour. The pork is done when it’s fork-tender and easily pulls apart.
- Rest and shred: Remove the pork from the pot and let it rest for 10-15 minutes. Shred the meat using two forks or slice it as desired.
- Strain and simmer the braising juices. Strain the braising liquid into a saucepan. Simmer gently until it's reduced to your preference. Serve the pork with the juices and cooked onions over buttery mashed potatoes, roasted vegetables, or warm crusty bread.
Notes
Yield & Servings: This recipe will make an estimated 6-8 cups of shredded pork (depending on bone and fat content), enough to feed 6-8 people. Nutritional information is for a 5-pound pork shoulder divided into 8 servings.
What size Dutch oven do you need? For a 5-pound pork shoulder, you'll want to use a 7-quart Dutch oven. If you plan to add veggies like potatoes and carrots, increase the size to 7+ quarts.
Beer - If you prefer not to cook with beer, skip it. Replace the cooking liquid with beef broth, chicken broth, or additional apple cider. If you do plan to include beer, the best variety for this dish is a Brown Ale, like Newcastle Brown Ale. Other options include Amber Ale or Wheat Beer (such as Hefeweizen). Avoid super hoppy IPAs as they can turn bitter when cooked down.
Apple Cider - Apple cider is a seasonal, unfiltered, and unpasteurized form of pressed apple juice, most commonly available during the fall and winter months. It is not the same thing as apple cider vinegar. Sub with apple juice or chicken broth.
Storage and Leftovers:
- Store leftovers in an airtight container with some of the braising liquid to keep it moist. Refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cider if needed to loosen the meat.
- Freeze leftover pork in portions, along with some of the braising liquid, for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop, covered, until warmed through.
Nutrition
Calories: 343kcal | Carbohydrates: 11g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 116mg | Sodium: 428mg | Potassium: 696mg | Fiber: 1g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg
