Pork shoulder braised in beer

Australian Gourmet Traveller French main course recipe for pork shoulder braised in beer.
Pork shoulder braised in beer

Pork shoulder braised in beer

William Meppem
3H 10M
3H 25M

Using pale ale instead of a darker, heavily hopped beer prevents this dish from tasting too bitter because the flavours intensify during the cooking process.


Potato purée



1.Preheat oven to 150C. Heat oil in a large casserole over high heat. Add vegetables and bay leaves and sauté until golden (8-10 minutes). Add spices and sauté until fragrant (1-2 minutes). Add ale, stock and pork shoulder, bring to the boil. Roast, covered with a lid, until pork is tender (3 hours).
2.Meanwhile, for potato purée, place potatoes in a large saucepan of salted water, bring to the boil over high heat. Cook until tender (15-20 minutes), drain and peel, then mash or pass through a potato ricer. Stir through butter and season to taste. Meanwhile, heat milk in a saucepan until just below boiling point, add to potatoes and stir to combine.
3.Slice pork shoulder and serve with roast vegetables and potato purée.

Related stories