This slow cooker 4-ingredient stout braised pork is the kind of hearty pub-style comfort food my Irish uncle insists on every March, when the weather can’t decide what it’s doing. It leans on a good Irish stout for that deep, roasty flavor you’d expect from a cozy pub meal, and lets the pork shoulder and potatoes slowly soak it all in until everything is fall-apart tender. With just four simple ingredients and a hands-off cook time, it’s perfect for busy family days when you still want something that feels special and a little bit celebratory.
Ladle the pork and potatoes into shallow bowls, making sure to spoon plenty of that dark, mahogany stout sauce over the top. It’s wonderful with a side of buttered peas or green beans for something fresh and green. Thick slices of crusty bread or warm dinner rolls are perfect for mopping up the sauce, and a simple green salad with a tangy vinaigrette helps balance the richness. For the grown-ups, serve with a cold stout or a glass of dry cider, and for kids, a cold glass of milk or sparkling water with lemon keeps it family-friendly.
Slow Cooker Stout Braised PorkServings: 6
Ingredients
3 to 3.5 lb boneless pork shoulder (pork butt), trimmed of excess hard fat and cut into large chunks
2 lb Yukon Gold potatoes, scrubbed and cut into thick wedges
1 (11–12 oz) bottle Irish stout beer (such as Guinness)
1 (1.5 oz) packet onion soup mix
Directions
Layer the potato wedges in the bottom of a large slow cooker (5–6 quart). Spread them out in an even layer so they cook evenly and soak up the sauce.
Place the chunks of pork shoulder on top of the potatoes in a single, snug layer. It’s fine if they touch or slightly overlap; just try not to pile them too high in one spot.
In a small bowl or large measuring cup, whisk together the Irish stout and the onion soup mix until the mix is mostly dissolved and there are no big clumps.
Pour the stout and soup mixture evenly over the pork and potatoes, making sure all the meat is moistened. The liquid will look a bit thin at this point, but it will cook down into a rich, dark sauce.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is fork-tender and the potatoes are soft and glossy around the edges. The sauce should be a deep mahogany brown.
Once cooked, gently skim off any excess fat from the surface with a spoon if you like. Use two forks to break the pork into large, rustic chunks right in the slow cooker, leaving some bigger pieces so it feels hearty, like a pub-style braise.
Stir the pork and potatoes gently to coat everything in the stout sauce. Taste and add a pinch of salt and black pepper if you feel it needs it (the soup mix is salty, so you may not need much).
Serve the pork and potatoes hot, spooning plenty of the thickened stout sauce over each portion. Leftovers keep well in the fridge for up to 3 days and reheat beautifully on the stovetop or in the microwave with a splash of water if needed.
Variations & Tips
If you’ve got a picky eater at the table, you can pull out some plain potatoes and pork pieces before you stir everything together in the sauce and serve theirs a bit more simply. For a slightly sweeter, milder flavor, use a milder dark beer instead of a very bitter stout, or mix half stout and half beef broth. If you’d like a thicker, gravy-like sauce, stir 1–2 tablespoons of cornstarch into a few tablespoons of cold water, then whisk that slurry into the hot cooking liquid during the last 20–30 minutes on HIGH until it thickens. You can also add a handful of baby carrots or thick-cut carrot chunks to the slow cooker with the potatoes (this will add another ingredient, but it works nicely if you’re not strict about the four-ingredient idea). To stretch the meal for a crowd, shred the pork more finely and serve it over mashed potatoes or buttered egg noodles instead of just with the potato wedges. Leftovers make a great next-day sandwich: pile the warmed pork and a few potato pieces on a toasted roll, spoon on some extra sauce, and top with a little shredded cabbage or coleslaw for crunch.
