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Beer-Braised Pork Shoulder with Wood-Fired Apples and Carolina Vinegar Drizzle

Recipe by Chef Nico Rossi

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Beer-braised pork is at its best when the meat is spoon-tender, the braising liquid is reduced to a glossy glaze, and a sharp, peppery vinegar cuts through the richness. This version borrows the amber lager and apples of an Oktoberfest table and finishes with the tangy bite of Eastern Carolina barbecue.

  • Total Timeabout 4 hours 15 minutes, including rest
  • Yield8 to 10 servings 1x

Ingredients

Scale

PORK

  • 1 boneless pork shoulder (Boston butt), 4 to 5 pounds, trimmed and cut into 3 or 4 large pieces
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoons neutral oil or rendered lard

BRAISE

  • 2 large yellow onions, sliced
  • 4 garlic cloves, smashed
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar
  • 12 ounces amber lager or Märzen
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tart apples, cored and cut into thick wedges

EASTERN CAROLINA VINEGAR DRIZZLE

  • 1/2 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt

Instructions

  1. Season the pork: Pat the pork dry. Combine the salt, pepper, and smoked paprika and season all sides. Let stand at room temperature for 30 minutes.
  2. Build the fire: Preheat the oven to 300°F. If you are cooking over wood, light oak or hickory and let it burn down to steady coals while the pork rests.
  3. Sear: Heat the Dutch oven over medium-high heat with the oil. Sear the pork in batches until deeply browned on all sides, about 4 minutes per side. Transfer to a plate.
  4. Sweat the aromatics: Lower the heat to medium. Cook the onions until soft and golden, 8 to 10 minutes. Add the garlic, mustard, and brown sugar and stir for 1 minute.
  5. Reduce the beer: Pour in the lager and scrape up the browned bits. Simmer 5 minutes until reduced by about a third. Add the stock, thyme, and bay leaves.
  6. Braise: Return the pork to the pot. The liquid should come about halfway up the meat. Cover and braise in the oven for 2 hours.
  7. Add the apples: Tuck the apple wedges around the pork. Cover and continue braising for 45 minutes to 1 hour, until a fork slides in with no resistance.
  8. Rest in the liquid: Remove the pot from the oven and let the pork rest, covered, in its liquid for 30 minutes.
  9. Glaze: Raise the oven to 450°F, or move the pot to the wood-fired oven. Transfer the pork and apples to a sheet pan. Strain the braising liquid into a saucepan, skim the fat, and simmer until reduced to a glossy glaze, about 10 minutes. Brush the pork with the glaze and roast uncovered for 10 to 15 minutes, until the edges caramelize.
  10. Make the drizzle: Stir the vinegar, brown sugar, pepper flakes, and salt together until the sugar dissolves.
  11. Serve: Pull or slice the pork, spoon over the remaining glaze, and finish with the vinegar drizzle at the table.

Notes

Total time: about 4 hours 15 minutes, including rest.

Equipment: 6 to 8 quart Dutch oven with lid, instant-read thermometer, tongs, fine-mesh strainer, small saucepan, carving board.

Food safety: Braise to a tender internal temperature of 195°F to 203°F. Hold hot food at 135°F or above until service.

Make ahead: The braise is even better the next day. Cool, refrigerate in its liquid, and reheat gently before glazing.

Storage and shelf life: Cool within two hours and refrigerate in an airtight container with the braising liquid for up to 4 days. Freeze for up to 3 months.

Serving suggestion: Serve on a warm platter with creamy grits or roasted sweet potatoes, a crisp vinegar slaw, soft pretzel rolls, and grainy mustard. Pass the vinegar drizzle in small pitchers so guests can season their own plates.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Dishes

Find it online: https://land2shore.com/an-oktoberfest-dinner-with-carolina-flavor-beer-braised-pork-shoulder-apples/