Wheat Beer-Braised Pork Shoulder with Caramelized Onions

By AislePrompt Editorial · ·

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.

Fall-apart pork shoulder braised in a rich, malty wheat beer sauce with deeply caramelized onions and fresh rosemary. This Belgian beef recipe, ready in about 170 minutes, pairs pork shoulder, Belgian wheat beer, and yellow onions for a weeknight-friendly dinner. Each serving lands at about 410 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 "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.

Prep: 20 min Cook: 150 min Serves 6 Belgian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat pork shoulder dry and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Melt 2 tbsp butter in a large Dutch oven over medium-high heat. Add pork shoulder and sear for 4-5 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Thinly slice 3 medium yellow onions. Add to the pot with any browned bits and cook for 8-10 minutes, stirring occasionally, until golden brown and caramelized.
  4. Step 4: Pour in 1 cup Belgian wheat beer and scrape up browned bits from the bottom of the pot. Bring to a simmer, then return pork shoulder to the pot.
  5. Step 5: Add 1 tbsp fresh rosemary and reduce heat to low. Cover and simmer gently for 2.5 hours, turning pork halfway, until fork-tender.
  6. Step 6: Remove pork and set aside. Skim excess fat from the sauce. Whisk 1 tbsp all-purpose flour into the sauce and simmer for 2 minutes until thickened. Slice pork and serve with sauce and caramelized onions.

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