Slow Cooker Stout Braised Pork (4 Ingredients)
Ingredients (Serves 6)
3 to 3.5 lb (1.4–1.6 kg) boneless pork shoulder (pork butt), cut into large chunks
2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into thick wedges
1 bottle (330–355 ml) Irish stout beer (like Guinness)
1 packet (about 40–45 g) onion soup mix
Instructions
1. Prepare the base
Place the potato wedges in the bottom of your slow cooker (5–6 quart).
Spread them evenly so they cook properly and soak up flavor.
2. Add the pork
Arrange the pork chunks on top of the potatoes.
Keep them in a single layer as much as possible (a little overlap is fine).
3. Make the sauce
In a bowl or measuring cup, whisk together:
the stout beer
the onion soup mix
Stir until mostly dissolved (a few small lumps are okay).
4. Combine
Pour the mixture evenly over the pork and potatoes.
Make sure all the meat is moistened.
5. Cook
Cover and cook:
LOW: 8–10 hours (best for tenderness)
HIGH: 4–5 hours
It’s ready when:
Pork is very tender and easy to pull apart
Potatoes are soft and slightly glossy
Sauce is dark and rich
6. Finish
Skim off excess fat from the surface if desired.
Use two forks to gently pull apart the pork into chunky pieces (don’t shred too fine—keep it rustic).
🍽️ How to Serve
Spoon pork and potatoes into bowls
Add plenty of that rich, dark sauce on top
Great sides:
Buttered peas or green beans
Crusty bread or dinner rolls (perfect for soaking sauce)
Simple green salad with vinaigrette
Tips
No need to add salt—onion soup mix is already seasoned
For extra flavor, you can quickly brown the pork before slow cooking (optional)
Leftovers taste even better the next day!
