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Meal Instructions

Specimen #0150·DUTCH OVEN·Weekend Project

Dutch Oven Beer-Braised Pork Shoulder

Succulent pork shoulder seared and slowly braised in lager, mustard, and caramelized onions until fork-tender.

Cook temp

325°F

Total time

3.3h

REST

15m

Serves

PULL AT

195°F

Ingredients

4 lbs Pork shoulder (bone-in or boneless)

2 large Yellow onions — sliced

1 can (12 oz) Amber lager beer (or apple cider)

2 tbsp Dijon mustard

1 tbsp Brown sugar

3 cloves Garlic cloves — minced

1 cup Low-sodium chicken broth

1 tsp Smoked paprika

2 tsp Kosher salt & black pepper

Equipment

6-Qt Heavy Dutch Oven

Tongs

Carving Forks

DirectionsGet to the point

1Season 4 lb pork shoulder with salt, pepper, garlic, and smoked paprika; sear deeply in Dutch oven for 5 mins per side.

2Sauté 2 sliced onions with 2 tbsp Dijon mustard and 1 tbsp brown sugar.

3Pour in 1 can (12 oz) amber lager and 1 cup chicken broth, returning pork to the pot.

4Cover tightly and braise in a 325°F oven for 3 hours until meltingly tender.

Dad pro tip

Pile shredded beer-braised pork over hot egg noodles, baked potatoes, or toasted pretzel rolls.

Kid adjustment

Serve on slider rolls with a slice of mild melted Swiss cheese.

Reheat

Reheat in a covered baking dish at 325°F for 15 minutes with a splash of broth.

BASIS: Tested on 4 lb bone-in pork shoulder in Dutch oven braised at 325°F for 3 hours (200°F internal probe).390 kcal · 42g protein · 6g carbs · 21g fat
USDA FoodData Central #167812 (Pork shoulder braised)

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Dutch Oven Beer-Braised Pork Shoulder