Recipe for Braised Pork with Beer and Maple Syrup

 

Braised Pork with Beer and Maple Syrup: A Sweet and Savory Comfort Classic

When comfort food calls, few dishes satisfy like a beautifully braised pork — fork-tender, flavorful, and falling apart in a rich, aromatic sauce. Take that classic one step further, and you get Braised Pork with Beer and Maple Syrup — a rustic, deeply satisfying dish where sweet meets savory in the most delicious way.

This recipe brings together the robust, malty undertones of beer with the smooth sweetness of pure maple syrup, slow-cooked to perfection with juicy pork. The result? A melt-in-your-mouth meal that's as impressive as it is comforting — ideal for cozy weekends, dinner parties, or a cold-weather feast.

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Why This Recipe Works

• Complex flavor with simple ingredients: The beer brings depth, the maple syrup adds a silky sweetness, and the slow braise ties it all together.

• Hands-off cooking: Once it’s in the pot, the hard work is over. Let your oven or stovetop do the rest.

• Perfect for batch cooking: Make a big pot and enjoy leftovers that taste even better the next day.

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Ingredients

• 2.5–3 lbs pork shoulder (or pork butt), cut into large chunks

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1 cup dark beer (like stout, porter, or brown ale)

• 1/3 cup pure maple syrup

• 1 tbsp Dijon mustard

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 bay leaf

• 1 cup low-sodium chicken or beef broth

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Instructions

1. Sear the Pork

Pat the pork dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the pork on all sides until browned (work in batches if needed). Remove and set aside.

2. Sauté the Aromatics

In the same pot, reduce heat to medium. Add onions and cook until softened and golden, about 5 minutes. Stir in garlic and cook for another 30 seconds.

3. Deglaze and Build Flavor

Pour in the beer to deglaze the pan, scraping up the brown bits from the bottom. Stir in the maple syrup, Dijon mustard, thyme, and bay leaf. Return the pork to the pot.

4. Add Broth and Braise

Pour in the broth until the pork is about 2/3 submerged. Bring to a simmer, then cover and braise in a 325°F (160°C) oven for 2.5 to 3 hours — or simmer gently on the stovetop — until the pork is fork-tender and the sauce has thickened.

5. Finish and Serve

Remove thyme sprigs and bay leaf. Taste and adjust seasoning if needed. Serve the pork hot with generous spoonfuls of the sauce.

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Serving Suggestions

• Over creamy mashed potatoes or buttery polenta

• With crusty bread to soak up the sauce

• Alongside roasted root vegetables or sautéed greens

• On toasted buns as pulled pork sandwiches

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Tips for Success

• Choose the right beer: Go for a dark beer with caramel or malty notes for a richer flavor profile. Avoid overly hoppy beers, which can become bitter when cooked.

• Don’t rush the braise: Low and slow is the key to ultra-tender pork.

• Make ahead: This dish tastes even better the next day after the flavors have melded. Just reheat gently.

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A New Comfort Food Favorite

Braised Pork with Beer and Maple Syrup is the kind of meal that feels both rustic and refined — a little sweet, a little savory, and 100% satisfying. It’s perfect for lazy Sundays, holiday dinners, or anytime you want to feed a crowd with something hearty and flavorful.

So grab your favorite beer, drizzle some real maple syrup, and let the magic happen — your kitchen (and your guests) will thank you.