Beer-Braised Pork Shoulder with Mustard and Rosemary
Slow-cooked pork shoulder in a rich beer and mustard sauce, enhanced with fresh rosemary and garlic for deep, savory flavor. This american-inspired one pot ready in about 200 minutes pairs pounds pork shoulder, lager beer, tablespoons Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 pounds pork shoulder
- 1 cup lager beer
- 3 tablespoons Dijon mustard
- 2 tablespoons, chopped fresh rosemary
- 4 cloves, minced garlic
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2, chopped carrots
- 2 stalks, chopped celery
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Pat the pork shoulder dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then sear the pork for 5 minutes per side until golden brown.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tablespoons chopped fresh rosemary, 1 chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks, cooking for 5 minutes until vegetables soften.
- Step 3: Pour in 1 cup lager beer and 1 cup chicken broth, scraping the pot bottom to release browned bits. Add 3 tablespoons Dijon mustard and bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 2.5 hours until pork is fork-tender.
- Step 5: Remove pork, rest for 10 minutes, then shred. Skim excess fat from cooking liquid, return pork to pot, and simmer uncovered for 10 minutes to meld flavors.
Frequently asked questions
How long does Beer-Braised Pork Shoulder with Mustard and Rosemary take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beer-Braised Pork Shoulder with Mustard and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork shoulder from drying out.
Can I substitute ingredients in Beer-Braised Pork Shoulder with Mustard and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beer-Braised Pork Shoulder with Mustard and Rosemary for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beer-Braised Pork Shoulder with Mustard and Rosemary?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely delicious. The slow braising made the pork fall apart. Served with mashed potatoes.
- ★★★★★
This recipe is a keeper! The mustard added a nice tang. My husband loved it.
- ★★★★★
The pork was incredibly tender and the beer and rosemary combo was perfect. Made for a special dinner.
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