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Pork shoulder braised in beer

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

By Rodney Dunn
  • 15 mins preparation
  • 3 hrs 10 mins cooking
  • Serves 10
  • Print
Pork shoulder braised in beer
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.


  • 60 ml (¼ cup) olive oil
  • 2 onions, coarsely diced
  • 4 carrots, coarsely diced
  • 4 celery stalks, coarsely diced
  • 4 fresh bay leaves
  • 6 star anise
  • 2 cinnamon quills
  • 2 tsp fennel seeds
  • 1.5 litres (6 cups) pale ale
  • 1.5 litres (6 cups) chicken stock
  • 3 kg piece of boneless pork shoulder, rolled and tied with kitchen twine
Potato purée
  • 1.5 kg Dutch cream potatoes, scrubbed
  • 125 gm butter, coarsely chopped
  • 300 ml milk


  • 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.
  • Author: Rodney Dunn