Beer-Braised Pork

Pork shoulder slowly braised in dark German beer with onions, mustard and caraway.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h 30m
Total: 2 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.2kg boneless pork shoulder, cut into 5cm chunks
  • 2 tbsp sunflower oil
  • 3 onions, sliced
  • 3 cloves garlic, crushed
  • 2 tbsp plain flour
  • 2 tbsp medium German mustard
  • 500ml dark German beer (Dunkel)
  • 300ml beef stock
  • 1 tsp caraway seeds
  • 2 bay leaves
  • 1 tbsp brown sugar
  • Salt and black pepper to taste
  • Mashed potato or spätzle, to serve

Method

  1. Season the pork. Heat the oil in a large casserole and brown the pork in batches for 5 minutes per batch. Set aside.

  2. Cook the onions for 10 minutes until soft and golden. Add the garlic and flour and stir for 2 minutes.

  3. Add the mustard, beer, stock, caraway, bay leaves and sugar and bring to the boil.

  4. Return the pork, cover and cook at 160°C (140°C fan) for 2 hours to 2 hours 15 minutes until the meat is very tender and the sauce thick.

  5. Remove the bay leaves, season to taste and serve with mashed potato or spätzle.