Geuze-Braised Pork Shoulder with Root Vegetable Medley

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A rich, slow-cooked pork shoulder infused with the complex sour notes of authentic geuze beer, served with roasted seasonal vegetables. This Belgian-inspired one-pot recipe, ready in about 165 minutes, pairs pork shoulder, geuze beer, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 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 lbs pork shoulder
• 1 cup geuze beer
• 4 medium carrots
• 3 medium parsnips
• 1 large red onion
• 3 sprigs fresh thyme
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1/2 cup chicken stock

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Instructions

1. Step 1: Pat 2 lbs pork shoulder dry with paper towels, then season generously with salt and pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat, sear the pork on all sides until deeply browned (about 5 minutes per side), then remove and set aside.
2. Step 2: Add 4 minced garlic cloves and 1 large diced red onion to the pot, sautéing for 3 minutes until softened. Stir in 1 cup geuze beer and 3 sprigs fresh thyme, scraping up any browned bits from the bottom, then simmer for 10 minutes to reduce slightly.
3. Step 3: Return the pork to the pot, nestling it in the liquid, and add 1/2 cup chicken stock. Cover with a lid and simmer on low heat for 2 hours, until the pork is fork-tender.
4. Step 4: While pork cooks, peel and cut 4 medium carrots and 3 medium parsnips into 1-inch chunks. Toss with 1 tbsp olive oil, salt, and pepper, then roast on a sheet pan at 400°F for 25 minutes until caramelized and tender.
5. Step 5: Remove the pork from the pot and set aside. Strain the cooking liquid into a saucepan, skim off excess fat, and simmer until reduced to 1 cup. Stir in 1 tbsp all-purpose flour to thicken into a glossy glaze, then return the pork to the glaze to coat evenly before serving with roasted vegetables.