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Irish Whiskey-Braised Pork Shoulder

Irish Whiskey-Braised Pork Shoulder

  • Yield: 6 servings
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  • 3-4 lb Pork shoulders, boned and tied
  • Salt and pepper, to taste
  • Vegetable oil for pan, about 1/4 cup
  • 1 Medium onion, chopped
  • 1 Large carrot, chopped
  • 2-3 cloves Garlic, smashed
  • 1 tbsp Fresh or dried thyme
  • 1 Bay leaf
  • 1/2 tsp Dry mustard
  • 1 1/2 cups Irish whiskey
  • 8 cups Chicken stock
  • 1 tsp Brown sugar
  • 1/4 tsp Ground nutmeg


  1. Preheat oven to 325 degrees.
  2. Season pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add pork and sear on all sides to brown, about 10 minutes. Transfer to a platter.
  3. Add onion and carrot to the pot and cook over medium-high heat until lightly caramelized, about 5 minutes. Add garlic, thyme, bay leaf and dry mustard and stir to combine. Pour in whiskey, scraping up any browned bits, and cook to reduce liquid by half, 6-7 minutes. Stir in stock, brown sugar, nutmeg, plus more black pepper. Place pork back in the pot, cover and cook in the oven until tender, about 3 hours.
  4. Transfer pork to a cutting board to rest. Skim as much fat from the pot as you can and discard. Cook remaining liquid on stovetop over medium-high heat until reduced, 15-20 minutes.
  5. Slice pork and spoon reserved liquid oven it. Serve over smashed potatoes or colcannon.




Adapted from a recipe by Dirk Flanagan, The Gage, Chicago.