Slow-Braised Pork Shoulder with Texas-Style Beer Sauce

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Succulent pork shoulder slowly braised in a rich sauce made with robust Texas craft beer, onions, and spices for deep, smoky flavors perfect for a comforting meal. This American-inspired pork recipe, ready in about 210 minutes, pairs pork shoulder, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, trimmed and cut into large chunks pork shoulder
• 1 large, sliced yellow onion
• 4, minced garlic cloves
• 12 oz dark Texas craft beer
• 2 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 3 fresh thyme sprigs

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 3 lbs pork shoulder chunks and brown on all sides for 8-10 minutes total, then remove and set aside.
2. Step 2: In the same pot, add 1 large sliced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tbsp brown sugar, 1 1/2 tsp salt, and 1 tsp black pepper; cook for 2 minutes until the paste darkens.
4. Step 4: Pour in 12 oz dark Texas craft beer and 2 tbsp apple cider vinegar, scraping the bottom of the pot to release browned bits.
5. Step 5: Return the pork shoulder to the pot, add 3 sprigs fresh thyme, cover tightly, and place in the oven. Braise for 3 hours until the pork is very tender and falls apart easily.
6. Step 6: Remove pork and shred with forks. Skim fat from the sauce and reduce it on the stovetop over medium heat for 10 minutes until slightly thickened.
7. Step 7: Return shredded pork to the sauce, stir well to coat, and serve hot over creamy mashed potatoes or warm tortillas.