Beer-Braised Pork

Marinate the Pork In a large bowl, combine the pork shoulder, beer, chopped onion, minced garlic, Dijon mustard, soy sauce, honey, paprika, dried thyme, salt, and black pepper. Mix well to ensure the pork is coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Sauté the Vegetables Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the sliced onion, carrots, and celery. Cook until the vegetables are softened and lightly browned, about 5 minutes.

Brown the Pork Remove the marinated pork from the bowl, allowing any excess marinade to drip off. Add the pork to the pot with the sautéed vegetables. Cook until the pork is browned on all sides, about 5 minutes.

Braise the Pork Pour in the remaining beer and chicken broth. Add the bay leaves. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the pork braise for 2 hours or until the meat is tender and easily pulls apart with a fork.

Thicken the Sauce In a small bowl, whisk together the cornstarch and water to make a slurry. Pour the slurry into the pot and stir well to thicken the sauce. Simmer for an additional 5 minutes.

Serve Serve the beer-braised pork hot with your choice of side dishes.