Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 boneless pork shoulder (bondiola), 1.8–2.2 kg (4–5 lb)
- Kosher salt 2 1/2 tsp (15 g), black pepper 1 1/2 tsp
- Smoked paprika 2 tsp, brown sugar 1 tbsp
- Neutral oil 2 tbsp
- 3 large onions, 1 carrot, 2 celery stalks, 6 garlic cloves
- Tomato paste 1 tbsp; dried oregano 1 tsp; dried thyme 1 tsp; 2 bay leaves
- Amber/dark beer 710 ml (two 12-oz bottles); chicken stock 240 ml (1 cup)
- Worcestershire 2 tsp; apple cider vinegar 1 tbsp; cold butter 2 tbsp
- Fresh parsley for garnish
- Optional sides: mashed potato puré, crusty rolls, pickled onions, Dijon
Do This
- 1. Heat oven to 325°F (163°C). Mix salt, pepper, paprika, brown sugar; rub all over pork.
- 2. Sear in a Dutch oven with 1 tbsp oil until deep brown on all sides, 10–12 min; set aside.
- 3. Add remaining oil; cook onions, carrot, celery with a pinch of salt until golden, 8–10 min. Stir in garlic, herbs, tomato paste, 1 min.
- 4. Deglaze with beer; add stock, Worcestershire, bay. Return pork; liquid halfway up.
- 5. Cover and braise 2 1/2 hours; uncover last 30–45 min until fork-tender (185–190°F for slicing, 203–205°F for shredding).
- 6. Rest pork 15 min. Reduce sauce 8–10 min; finish with vinegar and butter. Slice thick or shred; serve with puré or in sandwiches.
Why You’ll Love This Recipe
- Deep, malty beer and sweet onions melt into a glossy pan sauce that tastes restaurant-level with minimal fuss.
- Works two ways: thick slices for sandwiches or pull-apart for plating with velvety potato puré.
- Hands-off oven time makes it perfect for weekends and entertaining.
- Forgiving cut and technique—hard to overcook, easy to reheat, and even better the next day.
Grocery List
- Produce: 3 large onions, 1 large carrot, 2 celery stalks, 6 garlic cloves, fresh parsley
- Dairy: Unsalted butter, heavy cream, whole milk (for puré)
- Pantry: Pork shoulder, kosher salt, black pepper, smoked paprika, brown sugar, tomato paste, dried oregano, dried thyme, bay leaves, amber/dark beer, low-sodium chicken stock, Worcestershire sauce, apple cider vinegar, neutral oil
Full Ingredients
Pork and Beer-Braise
- 1 boneless pork shoulder (bondiola), 1.8–2.2 kg (4–5 lb)
- 2 1/2 tsp (15 g) kosher salt
- 1 1/2 tsp freshly ground black pepper
- 2 tsp smoked paprika
- 1 tbsp light brown sugar
- 2 tbsp neutral oil (canola or sunflower), divided
- 3 large yellow onions (about 900 g), sliced 1 cm thick
- 1 large carrot, diced
- 2 celery stalks, diced
- 6 garlic cloves, smashed
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 710 ml amber or dark lager/ale (two 12-oz bottles)
- 240 ml (1 cup) low-sodium chicken stock
- 2 tsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 tbsp cold unsalted butter (28 g)
- 2 tbsp chopped fresh parsley, plus extra for garnish
- Optional: 1/2 tsp red pepper flakes for gentle heat
- Optional thickener: 2 tsp cornstarch mixed with 2 tsp cold water
Creamy Potato Puré (Optional)
- 1.2 kg (about 2.6 lb) Yukon Gold potatoes, peeled and cut into 4 cm chunks
- 85 g (6 tbsp) unsalted butter
- 120 ml (1/2 cup) heavy cream
- 120 ml (1/2 cup) whole milk
- 1 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp white pepper (or black pepper)
Sandwich Fixings (Optional)
- 8 crusty rolls or baguette sections, toasted
- 1/4 cup Dijon mustard
- 1 cup pickled red onions
- 2 cups arugula or other peppery greens
Step-by-Step Instructions
Step 1: Preheat, season, and prep
Heat your oven to 325°F (163°C). In a small bowl, combine the kosher salt, black pepper, smoked paprika, and brown sugar. Pat the pork shoulder dry and rub the mixture all over, pressing it into the surface. Let it sit at room temperature for 10–15 minutes while you slice the onions and chop the carrot and celery.
Step 2: Sear the pork for deep flavor
Place a heavy Dutch oven (5–7 qt) over medium-high heat and add 1 tbsp oil. When shimmering, sear the pork on all sides until deeply browned, 10–12 minutes total. Transfer the pork to a plate. Do not wipe the pot; those browned bits are flavor.
Step 3: Build the onion-beer braise base
Add the remaining 1 tbsp oil to the pot. Add the onions, carrot, and celery with a pinch of salt and cook, stirring occasionally, until the onions soften and take on golden edges, 8–10 minutes. Stir in the garlic, oregano, thyme, and tomato paste; cook 1 minute until fragrant. Pour in the beer, scraping up the fond with a wooden spoon. Add the chicken stock, Worcestershire, bay leaves, and red pepper flakes if using. Return the pork (and any juices) to the pot, nestling it into the liquid. The liquid should come about halfway up the pork; add a splash more stock or water if needed.
Step 4: Braise low and slow
Cover the pot and transfer to the oven. Braise for 2 1/2 hours, then uncover and continue braising 30–45 minutes more to reduce the liquid and concentrate flavor. The pork is ready when a fork slides in easily. For thick slices, target 185–190°F (85–88°C) internal; for shredding, 203–205°F (95–96°C). If it needs more time, continue in 15–20 minute increments.
Step 5: Rest and slice or shred
Transfer the pork to a cutting board and tent with foil for 15 minutes. Skim off any large pools of fat from the surface of the braising liquid. Slice the pork thick (about 1.5 cm/1/2 inch) for sandwiches or gently shred into large pieces for plating.
Step 6: Finish the sauce
Place the pot over medium-high heat and simmer the braising liquid 8–10 minutes until slightly thick and glossy, reducing to about 2 cups. For a silkier sauce, stir in the cornstarch slurry and simmer 1 minute. Off the heat, stir in the apple cider vinegar and swirl in the cold butter until melted. Taste and adjust salt and pepper. Return the pork to the pot or platter the meat and spoon the onion-beer sauce over the top. Garnish with chopped parsley.
Step 7: Make the creamy puré (optional)
While the pork braises, add potatoes to a pot, cover with cold water by 2.5 cm (1 inch), and season the water generously with salt. Bring to a simmer and cook until very tender, 15–18 minutes. In a small saucepan, gently heat the butter, cream, and milk until warm. Drain potatoes well and return to the hot pot for 1 minute to steam off excess moisture. Rice or mash the potatoes, then gradually stir in the warm dairy until smooth and creamy. Season with salt and white pepper to taste. Keep warm.
Pro Tips
- Choose the right beer: amber or dark lagers and malty ales bring sweetness and depth. Avoid very bitter IPAs, which can turn the sauce harsh.
- Salt ahead: for even better flavor, rub the pork with salt and spices up to 24 hours in advance and refrigerate uncovered for a dry brine.
- Don’t rush the sear: deep browning builds the fond that makes the sauce spectacular.
- Onions matter: three large onions reduce into a jammy base—do not skimp.
- Target temp for texture: 185–190°F for clean slices; 203–205°F for pull-apart tenderness.
Variations
- Pressure Cooker: Sear in the pot, build the base, then cook on High Pressure for 75 minutes with natural release 15 minutes. Reduce sauce on sauté and finish as written.
- Slow Cooker: Sear pork and sauté aromatics on the stove, then transfer everything to the slow cooker; cook 8–9 hours on Low or 5–6 hours on High. Reduce sauce in a saucepan if needed.
- Cider & Mustard: Swap beer for dry hard cider, add 1 tbsp Dijon to the sauce, and finish with a little grainy mustard for brightness.
Storage & Make-Ahead
Cool completely, then refrigerate pork with its sauce for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if needed. The flavor improves overnight, making this a great make-ahead main. Leftovers are excellent crisped in a skillet for sandwiches, tacos, or grain bowls.
Nutrition (per serving)
Approximate for 1/8 of recipe (pork plus sauce): 450 kcal; 36 g protein; 26 g fat; 12 g carbohydrates; 1 g fiber; 5 g sugars; 900 mg sodium. Optional potato puré or sandwich rolls not included.
