Slow-Roasted Pork Shoulder with Wisconsin Beer Glaze

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, slow-roasted pork shoulder infused with a rich, malty glaze inspired by Wisconsin's famed beer culture, perfect for a comforting meal. This American-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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.

Prep: 20 min Cook: 300 min Serves 8 American cuisine 450 cal/serving

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Ingredients

4 lbs pork shoulder
1 tbsp salt
2 tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 cup Wisconsin lager beer
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp olive oil
4 fresh thyme sprigs

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Instructions

Step 1: Preheat oven to 300°F. Rub 4 lbs pork shoulder all over with 1 tbsp salt, 2 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork shoulder on all sides, about 3 minutes per side, until a deep golden crust forms.
Step 3: In a bowl, whisk together 1 cup Wisconsin lager beer, 2 tbsp brown sugar, and 2 tbsp apple cider vinegar until sugar dissolves.
Step 4: Place the 4 fresh thyme sprigs around the pork in the skillet, then pour the beer glaze over the pork.
Step 5: Cover the skillet tightly with foil and roast in the oven for 4 to 5 hours, basting every hour with the glaze, until the pork is fork-tender and pulls apart easily.
Step 6: Remove pork from oven, tent with foil, and let rest for 20 minutes before shredding and serving with the reduced pan juices.