Pork in Beer and Onions
Get ready to transform dinnertime with this savory and comforting Pork in Beer and Onions recipe. Perfectly seared chunks of pork shoulder are simmered to tender perfection in a rich, flavorful sauce featuring caramelized onions, garlic, and your favorite beer—either a lager or ale. A delicious blend of brown sugar, soy sauce, Dijon mustard, and fresh thyme adds a sweet and tangy depth to the dish, while the hours of slow cooking ensure the pork is melt-in-your-mouth tender. Ideal for pairing with mashed potatoes, rice, or egg noodles, this dish is the perfect choice for hearty family dinners or special occasions. With just 20 minutes of prep, let this simple yet sophisticated one-pot recipe fill your home with the irresistible aroma of beer-braised goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork shoulder
- 3 large yellow onions
- 4 garlic cloves
- 12 fluid ounces beer (lager or ale)
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1.5 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Trim any excess fat from the pork shoulder and cut it into large chunks (about 2-3 inches each). Pat the pork dry with a paper towel and season with salt and black pepper.
Peel and thinly slice the yellow onions. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks on all sides until golden brown, about 2-3 minutes per side. Work in batches if necessary to avoid crowding the pan. Remove the seared pork and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 10 minutes, or until the onions are soft and starting to caramelize.
Add the minced garlic to the onions and cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the beer to deglaze the pot, scraping the bottom to release any browned bits. Allow the beer to simmer for 2-3 minutes to reduce slightly.
Stir in the brown sugar, soy sauce, Dijon mustard, and fresh thyme leaves. Mix well to combine.
Return the seared pork chunks to the pot, nestling them into the onion and beer mixture. Ensure they are mostly submerged in the liquid.
Cover the pot with a lid and reduce the heat to low. Simmer gently for about 1.5 to 2 hours, stirring occasionally, until the pork is tender and easily shredded with a fork.
Once the pork is tender, taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Serve the pork in beer and onions over mashed potatoes, rice, or egg noodles, garnished with a sprinkle of fresh thyme if desired. Enjoy!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 36.9 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4214 mg | 90% | |
*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.
