Brugse Zot-Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Slow-simmered pork shoulder with Belgian lambic beer, root vegetables, and fresh thyme, yielding fall-apart tenderness. This Belgian beef recipe, ready in about 140 minutes, pairs pork shoulder, Belgian lambic beer, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 pork shoulder, trimmed of excess fat
• 1 cup Belgian lambic beer
• 4 medium carrots, peeled and cut into 1-inch pieces
• 3 medium parsnips, peeled and cut into 1-inch pieces
• 2 tbsp fresh thyme, chopped
• 2 tbsp all-purpose flour
• 1/2 cup chicken stock

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

Instructions

1. Step 1: Season pork shoulder generously with salt and pepper, then dredge in 2 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 1 tbsp oil in a Dutch oven over medium-high heat until shimmering. Sear pork shoulder for 3-4 minutes per side until golden brown, then remove and set aside.
3. Step 3: Add carrots and parsnips to the pot, cooking for 3 minutes until slightly softened. Stir in 1 cup Belgian lambic beer and 1/2 cup chicken stock.
4. Step 4: Return pork to the pot, nestling it among vegetables. Add 2 tbsp fresh thyme, cover tightly, and simmer on low heat for 2 hours, until pork is fork-tender.
5. Step 5: Remove pork, tent with foil, and let rest 10 minutes. Strain vegetables and sauce into a bowl, then skim excess fat from the surface.