Marolles-Style Beer-Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Fall-apart tender pork shoulder slow-cooked in a malty Belgian amber ale, with root vegetables for a rustic, folk-inspired meal. This Belgian quick recipe, ready in about 180 minutes, pairs pork shoulder, vegetable oil, and onion for a weeknight-friendly dinner. 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 "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

• 3 lbs pork shoulder
• 2 tbsp vegetable oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 cup Belgian amber ale
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp cornstarch

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Instructions

1. Step 1: Trim excess fat from the pork shoulder and cut into 2-inch cubes. Season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the pork cubes in batches for 4-5 minutes per side until golden brown; remove and set aside.
2. Step 2: Add the chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat for 8-10 minutes until vegetables are softened and starting to brown, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the tomato paste and cook for 1 minute, then add the Belgian amber ale and chicken broth, scraping up any browned bits. Return the seared pork to the pot, along with the Dijon mustard, dried thyme, and bay leaves. Bring to a gentle simmer, cover, and reduce heat to low.
4. Step 4: Simmer for 2.5 hours until the pork is very tender. Remove the bay leaves and skim excess fat. Mix the cornstarch with 2 tbsp cold water to make a slurry, then stir into the pot. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.