Beer-Braised Pork


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Serving Size / Yield

8 servings


  • 5 lbs. bone-in pork shoulder
  • 3-4 pinches salt
  • 3-4 pinches pepper
  • 2 Tbs. olive oil
  • 1 med. onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 12-oz. can beer

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Pat pork dry. Sprinkle it with salt and pepper all over. In a large Dutch oven, heat oil over medium heat. Place the pork in the pot and brown it well on all sides, about 20 minutes. Spoon off most of fat, but leave 2 Tbs. of it. Scatter the onion, garlic, rosemary and bay leaves all around the meat. Cook 5 minutes. Add the beer and bring to a simmer. Cover the pot and cook, turning meat occasionally, for 2.5-3 hours. Strain the pan juices and skim off fat. Slice pork and serve.

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