Braised Pork with Beer Juniper Berries
Delight your taste buds with this rich and aromatic Braised Pork with Beer and Juniper Berries, a hearty dish perfect for cozy evenings or special gatherings. Slow-cooked to tender perfection, succulent pork shoulder is infused with the earthy flavors of beer, crushed juniper berries, and aromatic herbs like thyme and bay leaves. A medley of sautéed onions, carrots, and celery forms the flavorful base, while the addition of brown ale or lager complements the deep, savory notes of this one-pot wonder. The dish is slow-braised to create a luscious sauce, perfect for drizzling over each forkful of pork. Serve it alongside mashed potatoes or crusty bread for a meal that’s as comforting as it is elegant. With its rustic charm and bold flavors, this dish is sure to impress any crowd.
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Recipe Information
Ingredients
- 1.5 kg pork shoulder
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 large yellow onion
- 4 cloves garlic cloves
- 1.5 tbsp juniper berries
- 2 medium carrots
- 2 stalks celery stalks
- 2 leaves bay leaves
- 3 sprigs thyme
- 500 ml beer (brown ale or lager)
- 500 ml chicken or beef stock
- 1 tbsp all-purpose flour
- 2 tbsp parsley (for garnish)
Instructions
Season the pork shoulder evenly with 2 teaspoons of salt and 1 teaspoon of black pepper. Let it rest at room temperature for 10 minutes.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork shoulder and sear on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set aside.
Peel and slice the onions and garlic. Peel the carrots and chop them into large chunks. Slice the celery stalks.
In the same pot, reduce the heat to medium and add the sliced onions, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened.
Crush the juniper berries slightly with the back of a knife to release their aroma. Add the juniper berries, bay leaves, and thyme sprigs to the pot. Stir and cook for 1 minute until fragrant.
Sprinkle in the flour and mix it with the vegetables to create a light coating. Cook for 1 minute to remove the raw flour taste.
Pour in the beer, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Allow the beer to simmer for 2-3 minutes.
Return the seared pork to the pot and pour in the chicken or beef stock. The liquid should cover about 2/3 of the pork. Bring the mixture to a boil, then lower the heat to a gentle simmer.
Cover the pot with a lid and braise the pork for 2-2.5 hours, turning it halfway through, until the pork is tender and easily shreddable with a fork.
Once cooked, remove the pork from the pot and let it rest for 5 minutes before slicing or shredding.
Discard the thyme sprigs and bay leaves from the sauce. Taste the sauce and adjust the seasoning with salt and pepper as needed. Optionally, you can blend the sauce with an immersion blender for a smoother consistency.
Serve the braised pork with the sauce spooned over. Garnish with freshly chopped parsley. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 7789 mg | 339% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 21.6 g | ||
| Protein | 365.8 g | 732% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6704 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
