Geuze-Braised Pork Shoulder with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender pork shoulder slow-cooked in a complex geuze beer reduction, paired with caramelized root vegetables for a deeply savory, traditional Belgian main course. This belgian-inspired one pot ready in about 130 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 480 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 Pork shoulder
• 1 cup Geuze beer
• 3 medium Carrots
• 1 medium Rutabaga
• 1 large Onion
• 2 tbsp Olive oil
• 1 tsp Thyme
• 1/2 tsp Black pepper

Instructions

1. Step 1: Pat 2 lbs pork shoulder dry with paper towels, then season evenly with 1/2 tsp black pepper and 1 tsp thyme. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear pork for 4-5 minutes per side until deeply browned.
2. Step 2: Add 1 cup geuze beer to the pot, scraping up browned bits from the bottom, then add 1 large chopped onion and 3 medium chopped carrots. Bring to a gentle simmer, cover, and reduce heat to low.
3. Step 3: Simmer covered for 2 hours, then add 1 medium peeled and cubed rutabaga. Continue simmering for 1 hour more until pork is fork-tender and vegetables are soft.
4. Step 4: Remove pork and vegetables, strain the cooking liquid through a fine-mesh sieve into a saucepan, and simmer uncovered for 15 minutes until reduced by half and coats the back of a spoon.