Royal Theatre Toone's Craft Beer-Braised Pork Shoulder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Fall-off-the-bone pork shoulder braised in malty craft beer with caramelized onions, served with creamy mashed potatoes — a nod to Brussels' historic brasseries. This belgian-inspired quick meals ready in about 205 minutes pairs bone-in, trimmed pork shoulder, Belgian craft beer, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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

• 3 lbs, bone-in, trimmed pork shoulder
• 1 cup Belgian craft beer
• 1/2 cup beef broth
• 1, chopped onion
• 2, sliced carrot
• 4 cloves, minced garlic
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. Step 1: Pat 3 lbs pork shoulder dry, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a Dutch oven over medium-high heat until butter foams.
2. Step 2: Sear pork on all sides for 4-5 minutes per side until golden brown, then transfer to a plate.
3. Step 3: Add 1 chopped onion and 2 sliced carrots to the pot, cooking over medium heat for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over vegetables, stirring constantly for 1 minute.
6. Step 6: Pour in 1 cup Belgian craft beer and 1/2 cup beef broth, scraping the pot bottom to release browned bits. Bring to a simmer.
7. Step 7: Return pork to pot, nestling into vegetables. Add 1 bay leaf and 1/2 tsp dried thyme. Cover tightly.
8. Step 8: Transfer to a 325°F (163°C) oven and braise for 3 hours until pork is tender.
9. Step 9: Remove pork, strain cooking liquid through a sieve, and skim excess fat. Return sauce to pot, simmering for 5 minutes until thickened.
10. Step 10: Slice pork, serve with sauce and mashed potatoes.