Slow Roasted Pork Shoulder with Beer and Mustard Sauce

  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 8-12 1x


Slow Roasted Pork Shoulder with Beer and Mustard Sauce recipe – pork shoulder, roasted low and slow in the oven.



  • 4-pound bone-in pork shoulder roast
  • 1 tablespoon kosher salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon fresh ground black pepper
  • 2 medium onions, peeled and cut into quarters
  • 2 large carrots, peeled and cut into chunks or 1/2 pound baby carrots
  • 1/2 cup beer (preferably a Belgian abbey ale or brown ale)
  • 1 cup chicken broth (preferably homemade)
  • 1 tablespoon whole grain mustard
  • Salt and pepper to taste


  1. Preheat the oven, season the roast: Set the oven to 325°F. If the pork shoulder has a layer of fat, cut the fat in a diamond crosshatch pattern to help it render. Use your fingers to mix the salt, brown sugar, and pepper in a small bowl, breaking up any clumps of brown sugar, then sprinkle evenly over the pork shoulder, working the seasonings into any natural cuts in the meat.
  2. Cook the pork: Put the pork shoulder in the dutch oven, surround with the vegetables, cover, and put in the preheated oven, and cook for 5 hours, or until the pork is browned and has reached at least 195°F measured in the thickest part. (205°F would be better.) Remove the lid, increase the heat to 475°F, and cook until the roast is well browned on top, about 45 minutes. Remove the pot from the oven and move the pork and vegetables to a platter with a slotted spoon. (The pork will be fall apart tender. It’s OK if it breaks into a couple of chunks).
  3. Pan sauce (optional): Discard the fat in the pot. (Use potholders! The pot handles will be blazing hot – they’ve been in the oven for six hours.) Put the pot on the stovetop over medium heat, add the beer, and bring to a boil, scraping to loosen the browned bits from the bottom and sides of the pot. Simmer the beer until it is almost gone, about 5 minutes. Add the chicken stock and mustard to the pot and simmer until reduced by half, about 10 more minutes. Transfer the sauce to a gravy boat, drizzle a couple of tablespoons of the pan sauce over the pork, and serve, passing the rest of the sauce at the table.

  • Category: Main
  • Cuisine: American