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Spicy Hefeweizen Braised Pork Shoulder

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Georgia chef Hugh Acheson rubs his pork shoulder in jalapeno, citrus zest and scallions, then slow-cooks it in a German hefe; the result is tender pork that's the best of spicy and sweet.

Makes: 6

  • 1 boneless all natural pork shoulder, trimmed, trussed, salted, and peppered (about 2.5 to 3 pounds)
  • 1 350 mL bottle of Erdinger Hefeweizen
  • 2 cups chicken stock, brought to a boil
  • 1 large yellow onion, thinly sliced
  • 1 cup flatleaf parsley, chopped
  • 5 cloves garlic, peeled and minced
  • 2 jalapenos, seeded and minced
  • 1 bunch scallions, greens only, chopped
  • 1 teaspoon cumin seed, freshly ground
  • zest of 1 lime, 1 lemon, 1 orange
  • extra virgin olive oil


  • Set aside onion, beer, and chicken stock. Blend remaining ingredients with enough olive oil to create a coarse paste. Rub paste over pork shoulders.
  • Divide onions between two 4-inch hotel pans.
  • Arrange the marinated pork, add chicken stock and beer, cover with foil and braise in a 350-degree oven for 3 1/2 hours.
  • Serve with soft polenta or grits and slices of fresh avocado.


Choose a German Hefeweizen for this recipe

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