German Stein Beer-Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A savory pork shoulder slow-cooked in a rich beer reduction with caraway and juniper, inspired by authentic German steins. This German-inspired slow-cooker recipe, ready in about 240 minutes, pairs pork shoulder, dark lager beer, caraway seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 2.5 lbs pork shoulder
• 1 cup dark lager beer
• 1 tbsp caraway seeds
• 1 tsp juniper berries
• 1 large, diced yellow onion
• 2 medium, chopped carrot
• 2, sliced celery stalk
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• 2 tbsp unsalted butter
• 2 tbsp, chopped fresh parsley

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat pork shoulder dry with paper towels, then season generously with salt and pepper. Heat 1 tbsp butter in a Dutch oven over medium-high heat until shimmering, then sear pork on all sides for 3-4 minutes per side until deeply browned.
2. Step 2: Remove pork and add diced onion, carrot, and celery to the pot. Sauté for 5 minutes until softened, then stir in caraway seeds and juniper berries. Cook for 1 minute until fragrant.
3. Step 3: Sprinkle flour over vegetables and stir constantly for 1 minute to form a paste. Gradually whisk in beer and chicken stock until smooth, scraping up any browned bits from the pot.
4. Step 4: Return pork to the pot, nestling it into the liquid. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a preheated 300°F oven. Braise for 3.5 hours until pork is fork-tender.
5. Step 5: Remove pork and let rest for 15 minutes. Strain the braising liquid into a saucepan, discarding solids. Skim excess fat from the surface, then simmer uncovered for 15 minutes until reduced by half and slightly thickened.
6. Step 6: Slice pork thinly, then arrange on a platter. Spoon the reduced sauce over the top and garnish with fresh parsley.