Slow-Cooker Pork And Lager Stew
I’m not a beer drinker, but I LOVE cooking with beer.
Beer adds a certain something to many dishes that is hard to pinpoint. Like in this recipe: Beer pancakes with macerated berries. Or adding beer to chili.
Or in this case, stew.
For multiple reasons, this isn’t your average stew recipe. It’s full of unique flavors that blend deliciously:
- The aforementioned lager/light beer
- Red wine vinegar
- Lots of onions
You place everything in the slow cooker and wait patiently while it does its magic.
This recipe is based on this Milwaukee pork stew. I was introduced to this recipe by my friend Janet, who invited me over for dinner a couple of months ago. She served me a big bowl of this stew, which looked unassuming enough, but the flavor took me by surprise.
Here are some things to keep in mind:
- Searing the meat: This step adds more flavor to the meat and ultimately, the stew. Don’t skip it!
- Onions: Four onions may seem like overkill, but they add great flavor. Another don’t-skip-it step!
- Cardamom: The cardamom adds an interesting, subtle sweetness to the soup.
- Serving suggestions: Serve with baguette and butter, or over mashed potatoes as the original recipe suggests.
Looking For More Hearty Soup Recipes? Try These:
There’s nothing like a bowl of hearty soup to fill you up and keep you warm on a cold night. Here are some of my favorites:
- 3 to 4 pound pork shoulder or pork butt (bone-in is fine, and cheaper)
- 1 tablespoon olive oil
- Salt and pepper
- 4 onions, peeled and sliced into 1/2 inch pieces
- 3 carrots
- 2 cups lager
- 4 cups chicken both (or equivalent water + chicken bouillon)
- 3 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cardamom
- 2 teaspoons garlic powder
- Heat olive oil in frying pan over high heat. Season pork shoulder with salt and pepper. Sear meat for about 3 minutes on each side. Deglaze pan with some water and add that liquid to the slow cooker (for extra flavor).
- Place onions, carrots at the bottom of a large (6 to 8 quart) slow cooker. Add seared meat, lager, chicken brother, vinegar, brown sugar, cardamom, and garlic powder.
- Cook on low for 6 to 7 hours. Remove meat, allow to cool slightly, until safe to touch. Shred meat with fork (or with fingers). Return to slow cooker and continue to cook for up to an hour, until ready to serve.