Stout-Braised Pork Shoulder with Root Vegetables

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Tender pork shoulder braised slowly in rich stout beer with earthy root vegetables for a hearty meal. This Irish-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, cut into 2-inch cubes, vegetable oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 "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

• 2 pounds pork shoulder, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 fl oz stout beer (half pint)
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large heavy pot over medium-high heat. Add 2 pounds pork shoulder cubes and brown on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: Lower heat to medium and add 1 diced medium onion, 2 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks to the pot. Cook for 6 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and 1 tablespoon tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Pour in 8 fluid ounces of stout beer (half pint) and 2 cups beef broth, scraping up any browned bits from the bottom.
5. Step 5: Return the pork to the pot and add 2 sprigs fresh thyme, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until pork is very tender and vegetables are soft.
7. Step 7: Remove thyme sprigs and bay leaf before serving with the braising liquid spooned over the top.