Belgian Ale-Braised Pork Shoulder with Apple Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender pork shoulder braised in Belgian ale with a sweet-tangy apple chutney for a comforting main course. This belgian-inspired one pot ready in about 170 minutes blends pounds, trimmed pork shoulder, Belgian ale, peeled and diced apple into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 pounds, trimmed pork shoulder
• 1 cup Belgian ale
• 2, peeled and diced apple
• 1, finely chopped onion
• 2 cloves, minced garlic
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup raisins
• 1 cinnamon stick
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Pat the pork shoulder dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large Dutch oven, heat 2 tablespoons butter over medium-high heat until melted. Sear the pork shoulder for 4-5 minutes per side until browned.
2. Step 2: Add the chopped onion and minced garlic to the pot, cooking for 2 minutes until fragrant. Stir in 2 tablespoons all-purpose flour and cook for 1 minute to form a paste.
3. Step 3: Pour in 1 cup Belgian ale, scraping the bottom of the pot to release any browned bits. Add the diced apples, brown sugar, apple cider vinegar, raisins, and cinnamon stick. Return the seared pork to the pot, cover, and reduce heat to low.
4. Step 4: Simmer gently for 2.5 hours, or until the pork is fork-tender. Remove the pork and set aside. Skim excess fat from the cooking liquid, then strain the liquid through a fine-mesh sieve into a bowl. Discard the cinnamon stick.
5. Step 5: In a small saucepan, combine the strained cooking liquid and 1/4 cup water. Bring to a simmer and cook for 15-20 minutes until reduced by half and thickened. Stir in the diced apples and simmer for 5 more minutes until the chutney is glossy. Remove from heat.
6. Step 6: Slice the pork shoulder and serve with the apple chutney and mashed potatoes.