This slow-braised pork shoulder roast makes a fabulous filling for sandwiches, tacos, or burritos. The pork is flavored with chili powder, beer, and garlic. This is an easy, budget-friendly meal. The pork shoulder is rubbed with the spice mixture and then braised low and slow in the oven.
What Beer is Good For Braised Pork Shoulder?
- Darker beers, such as stouts, brown ales, and porters, add rich, malty flavors to the slightly sweet pork.
- Amber ales can add a pleasant, slightly bitter and malty flavor to the braising liquid without overpowering it.
- Local or regional beers can add a unique touch to the braised pork and show off local flavors.
Recipe Variations
- After shredding the pork shoulder, toss it with your favorite barbecue sauce.
- Add a few teaspoons of liquid smoke to the braising liquid for smoky flavor.
- Instead of sandwiches, use the shredded braised pork in unique ways. Add the shredded pork to homemade egg rolls, empanadas, or salads.
- Replace the beer with chicken stock or a combination of stock and apple cider or juice.
Beer Braised Pork Shoulder
Beer adds rich flavor to this braised pork shoulder. Serve it in sandwiches or serve it with potatoes, beans, or mac and cheese.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Pork, Beer
- Method: Braise
- Cuisine: American
Ingredients
Scale
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground mustard
- 1 pork butt, boneless, about 4 to 5 pounds
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 1/2 cups beer
Instructions
- Combine the salt, pepper, chili powder, garlic powder, and cayenne. Rub the pork shoulder roast all over with the spice mixture. Wrap the pork in plastic wrap and refrigerate for an hour.
- Preheat the oven to 300 F.
- Heat the oil in a large Dutch oven over medium heat. Sear the roast on all sides, about 12 to 15 minutes total.
- Remove the roast to a plate and set aside.
- Add onions to the pan and cook, stirring, until lightly browned. Add the garlic and cook, stirring, for 2 minutes.
- Add the roast and the beer to the pan and bring to a boil.
- Cover the pan and transfer to the oven.
- Cook for 3 to 4 hours, until the roast is very tender and falling apart.
- Remove the roast and shred.
- Serve with barbecue sauce in split toasted buns or in tortillas with taco sauce or salsa and toppings.
Notes
Nutritional information is based on a third-party application and should be considered an estimate. Values may differ depending on brands, ingredient measurements, and serving variations.
