Beer-Braised Pork Shoulder with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender pork shoulder slow-cooked in a robust Belgian brown ale with roasted root vegetables, embodying the rustic charm of Marolles district cuisine. This belgian-inspired slow cooker ready in about 175 minutes pairs trimmed of excess fat pork shoulder, Belgian brown ale, large, quartered yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, 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

• 2 lbs, trimmed of excess fat pork shoulder
• 16 oz Belgian brown ale
• 3 medium, peeled and chopped into 1-inch pieces carrot
• 2 medium, peeled and chopped into 1-inch pieces parsnip
• 2 medium, peeled and chopped into 1-inch pieces potato
• 1 large, quartered yellow onion
• 4, peeled garlic clove
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat the pork shoulder dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the pork for 4-5 minutes per side until golden brown.
2. Step 2: Remove the pork and set aside. Add the chopped carrots, parsnips, potatoes, quartered onion, and garlic cloves to the pot. Sauté for 5 minutes until vegetables begin to soften.
3. Step 3: Sprinkle flour over the vegetables and cook for 1 minute, then gradually pour in the Belgian brown ale while stirring constantly to prevent lumps. Return the pork to the pot, add rosemary and thyme, then bring to a simmer.
4. Step 4: Cover the pot with a lid and reduce heat to low. Simmer gently for 2.5 hours, or until the pork is fork-tender and easily pulls apart. Remove the pork and vegetables, and strain the cooking liquid through a fine-mesh sieve into a bowl, discarding solids.
5. Step 5: Skim excess fat from the surface of the strained liquid, then return to the pot and simmer uncovered for 10 minutes until reduced by half and slightly thickened. Return the pork and vegetables to the pot and simmer for 5 more minutes to absorb flavors.