British Ale-Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Tender pork shoulder slowly braised in rich British ale and aromatic herbs for deep, hearty flavors. This British-inspired pork recipe, ready in about 135 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 2-inch chunks pork shoulder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, sliced onion
• 1 large, diced carrot
• 1, diced celery stalk
• 4 cloves, minced garlic cloves
• 1/2 pint (284 ml) British ale
• 1 cup beef broth
• 1 sprig fresh rosemary
• 1 bay leaf

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs pork shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat.
2. Step 2: Add pork chunks in batches and brown on all sides, about 3-4 minutes per batch, then transfer browned pork to a plate.
3. Step 3: Reduce heat to medium, add 1 large sliced onion, 1 large diced carrot, and 1 diced celery stalk to the pot, sautéing for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Pour in 1/2 pint British ale and 1 cup beef broth, scraping up browned bits from the bottom of the pot.
6. Step 6: Return pork to the pot and add 1 sprig fresh rosemary and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low.
7. Step 7: Braise gently for 2 hours until pork is fork-tender, stirring occasionally and adding a splash of water if liquid reduces too much.
8. Step 8: Remove rosemary and bay leaf before serving with mashed potatoes or crusty bread.