Ghent-Style Beer-Braised Pork Shoulder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A succulent pork shoulder slow-cooked in Belgian beer with aromatic vegetables for a deeply flavorful dish. This belgian-inspired slow cooker ready in about 380 minutes pairs pork shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.2 kg pork shoulder
• 2 tbsp olive oil
• 150 g onion
• 4 cloves garlic
• 350 ml Belgian beer
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 300 g carrot
• 400 g potatoes

Instructions

1. Step 1: Pat the 1.2 kg pork shoulder dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear pork for 5 minutes per side until browned, then transfer to a slow cooker.
2. Step 2: Add 150 g chopped onion and 4 minced garlic cloves to the skillet. Cook for 3 minutes until softened. Stir in 2 tbsp apple cider vinegar and 1 tbsp Dijon mustard, scraping the bottom.
3. Step 3: Pour 350 ml Belgian beer into the skillet, bring to a simmer, and cook for 2 minutes to reduce slightly. Pour over pork in slow cooker.
4. Step 4: Add 1 tsp dried thyme, 2 bay leaves, 300 g diced carrot, and 400 g diced potatoes to slow cooker.
5. Step 5: Cover and cook on low for 6 hours until pork is tender enough to fall apart.
6. Step 6: Discard bay leaves. Adjust seasoning. Serve with vegetables and sauce.