Braised Pork with Apricots and Beer

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 30 min
  • Cook: 1 hr 50 min
  • Yield: 6 Servings
Save Recipe


1/3 cup olive oil

2 3/4 pounds pork shoulder, cubed

Kosher salt and freshly ground black pepper

4 medium carrots, cut into 2-inch pieces

2 stalks celery, cut into 1-inch pieces

1 onion, cut into large chunks

5 cloves garlic, smashed

1/3 cup all-purpose flour

Three 12-ounce bottles Belgian-style wheat beer

1 cup dried apricots

5 sprigs fresh thyme

Cooked egg noodles, for serving


  1. Preheat the oven to 325°F. Heat the oil in a large Dutch oven over high heat. Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside.
  2. Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more.
  3. Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs. Bring to a simmer, cover the pot and place in oven for 45 minutes. Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer. Skim off and discard any fat. Discard the thyme sprigs. Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Braised Country-Style Pork Ribs

Braised Pork Tacos

Braised Pork Belly

Braised Pork Ramen

Pork Loin Braised in Milk

Braised Pork Belly Bao

Braised Pork Chops with Sage

Crispy Braised Pork Shanks