A very simple and flavorful pork roast, with a more economical cut of meat than the classic loin. The shoulder roast is tender and tasty; in this case, I prepared it very simply, with a beer sauce and the traditional vegetables used for all roasts. Pressure cooking in a multicooker significantly reduces the time needed, without requiring our assistance. Try this recipe; it’s suitable for all occasions… if paired with a nice side dish, it can also be served for festivities.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Instant pot, Pressure cooker
- Seasonality: All seasons
- Energy 240.07 (Kcal)
- Carbohydrates 2.78 (g) of which sugars 1.27 (g)
- Proteins 32.01 (g)
- Fat 11.21 (g) of which saturated 4.21 (g)of which unsaturated 6.46 (g)
- Fibers 0.77 (g)
- Sodium 233.11 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.67 lbs pork, shoulder, raw
- 1 onion
- 1 carrot
- 1 stalk celery
- 1.35 cups light beer
- 1 leaf bay leaf
- 1 sprig rosemary
- beef broth
- sweet paprika (or smoked)
- extra virgin olive oil
- salt
- pepper
Tools
- multicooker
- Immersion Blender
- Cutting Board
- Cooking Twine
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Preparation
Sprinkle the entire surface of your shoulder piece with a mixture of salt, pepper, and paprika (if you have it, use herb-flavored salt).
Now tie the meat with twine so it holds its shape better.
Drizzle some oil at the bottom of the pot and brown the roast on all sides (1).
Add the onion, peeled carrot, and celery, cut into coarse pieces (2). Add the bay leaf and rosemary, finally pour in the beer and a little broth (about half a ladle).
Now close the pot with its lid and set a timer for 1 hour. The time will start from the closure of the valve.
At the end, let it rest for 15 minutes, then vent the pot so you can open it.
Take the roast and place it on a cutting board.
With the help of an immersion blender, blend the vegetables from the cooking base for a more homogeneous and thick sauce.
Slice the roast, arrange the slices on a serving dish, and drizzle them with the cooking sauce.
The beer-braised pork shoulder roast is ready to be served!
Tips and Notes
For this preparation, get a piece of shoulder without the rind (the whole shoulder is more suitable for prolonged oven cooking at low temperature).
You can use a blonde beer or a wheat beer if you prefer more delicate flavors. If you love stronger flavors, you can use a red beer.
You can season the meat with herbs and spices to taste.
If you want to cook the roast in a regular pot, you will need to double the cooking time and add a bit more broth.
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