Beer-Braised Pork Shoulder

Beer Braised Pork Shoulder


3 tablespoons brown sugar
1 tsp smoked paprika
1 tsp ground mustard seed

Mix ingredients together.


2 – 3 lbs pork shoulder (also known as the butt), preferably bone-in
Vegetable Oil as needed
1 large carrot, medium dice
1 stalk celery, medium dice
1 small onion, medium dice
2-3 cups beer o’ choice

Generously salt the pork.  Once salted, rub it with the spice mixture.  Preheat the oven to 250.  Sear the pork on all sides in a high-sided cast iron pan on medium high in a couple of tablespoons of vegetable oil.

Remove the pork and add a bit more vegetable oil. Sauté the carrots, onion, and celery until lightly caramelized.  Add a cup of the beer and scrape up all the brown bits from the bottom of the pan.  Bring to a boil.

Turn off the heat, pour more beer in the pan, until it comes a third to a half of the way up the sides of the pork.

Bake at 250 for 2 1/2 – 3 1/2 hours. I tested it at 2 hours by inserting a fork. It needed about 3 1/2 hours, as I recall.  Really depends on the size of your meat.  The fork will tell you.  It should have no resistance whatsoever, like a well cooked baked potato.

When you take it out, shred it with two forks.

Beer Sauce

Strain the vegetables out of the sauce. Make a slurry by mixing equal parts cornstarch and water. A couple of tablespoons of each should do it, but add a little a time, stirring it into the sauce on low heat, until it reaches the consistency you like.

I added a little brown sugar, a splash of red wine vinegar and, of course, salt and pepper to my sauce.


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