Beer Braised Pork Shoulder

At times recipes that yield a long ‘cook-time’ can be intimidating; what happens if it doesn’t turn out after all that effort? Well, let me tell you this, this Beer Braised Pork Shoulder recipe is fool proof. The actual cook time for the pork itself is 5 hours in the oven, it’s the 24 hours of marinating in a delicious spice rub that adds a day to the recipe. But trust me, it’s worth it.

What you need to make beer braised pork shoulder

Starting with the rub:

• sugar
• kosher salt
• chili powder
• ground cumin
• cinnamon
• fresh ground pepper
• 4 cloves of garlic, minced

Beer Braised Pork:

• 8 to 9 pound pork shoulder (skin on)
• 3 – 4 Tbs olive oil
• 2 bottles of Longboard Island Lager 
• 12 ounces thick cut bacon, chopped
• 2 yellow onions, thinly sliced

How to make Beer Braised Pork Shoulder

Once you’ve made your rub, generously coat pork shoulder, then lightly pat with paper towel. Repeat process, rubbing ingredients into meat until the entire surface is covered. Wrap tightly in plastic wrap and place in fridge for 24 hours. You’ve completed the hardest part – congrats! After you’ve patiently waited 24 hours, it’s time to remove the pork shoulder from the fridge, and preheat your oven to 300°.

In a large dutch oven over medium heat, cook bacon BUT do not make it crispy. Remember, the bacon will be going into the oven atop the pork shoulder – meaning it’s still getting plenty of cook time! Once the bacon is ready, transfer to a plate, and set aside. In the same dutch oven over medium heat, add onions stirring occasionally until caramelized (this will take approximately 20 minutes). Note: You may need to remove some of the bacon grease/fat before cooking the onions in it! Once onions are ready, transfer to a plate, and set aside.

At this point you’ll need to add oil to your dutch oven, and while keeping it on medium heat begin to brown all sides and edges of the pork shoulder. Once the sides are all browned, slowly add both Longboard Island Lagers to dutch oven, and bring to a boil. Spoon in bacon and onions, cover pot, and place in the oven. Cook until meat is falling off the bone, approximately 5 hours! And yes, it’s a bit of a tease waiting and basking in the beautiful aroma for 5 hours – but trust me when I say it’s worth it.

Side Notes:

If you don’t have a big enough dutch, you can use a large cast iron pan to cook bacon, onions and sear the pork. Once ready, add beer and bring to a boil. Transfer pork to a roaster with a rack (fat side up), pour in juice and add onions and bacon. Use tin foil to securely cover the pork.

Optional: you can also bast the pork shoulder every hour

Want more delicious recipes? Check out these:

• Mushroom Stroganoff 
• Cauliflower Parmesan
• Ricotta Stuffed Shells 

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