Slow-Cooker Beer-Braised Pork Shoulder with Sweet Onions + Roasted Acorn Squash (Slow Cooker + Oven)
A hands-off, super-satisfying winter dinner that tastes like you simmered it all day. Pork shoulder turns fork-tender in a beer-spiked braise with sweet onions and garlic, while acorn squash roasts up caramelized and spoonable. It’s cozy, a little sweet, a little savory—perfect for a February night in Washington.
Back to full listIngredients
- Kroger® Fresh Natural Pork Shoulder Butt Bone In 3.5–4 lb $1.99/lb (sale)
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 2 large onions, sliced $5.49
- Simple Truth Organic® Garlic Bulbs 1 bulb (6 cloves used), smashed $2.79
- Organic Acorn Squash 3 medium (about 3.5–4 lb total) $1.99/lb
- Organic Rainbow Carrots Bunch (or Organic Carrots Bunch) 1 bunch, cut into 2-inch pieces $3.69 (or $2.99)
- Beer (not listed) 12 oz (1 bottle/can), amber or lager
- Chicken stock or water (pantry) 1 cup
- Apple cider vinegar (pantry) 1 tbsp
- Dried thyme or rosemary (pantry) 2 tsp
- Smoked paprika (pantry) 1 tsp
- Bay leaf (pantry, optional) 1
- Oil (pantry) 2 tbsp
- Salt + pepper (pantry) 2 tsp salt + 1 tsp pepper, plus to taste
- Butter (optional) 2 tbsp for squash
Instructions
- Prep: Slice 2 large onions. Smash 6 garlic cloves. Cut 1 bunch carrots into 2-inch pieces. Halve and seed 3 medium acorn squash; cut into wedges (or roast as halves if you prefer).
- Slow cooker (start): Season 3.5–4 lb pork shoulder all over with 2 tsp salt, 1 tsp pepper, 2 tsp dried thyme/rosemary, and 1 tsp smoked paprika.
- Optional sear (stove, big flavor): Heat 1 tbsp oil in a large skillet over high heat. Brown pork 3–4 minutes per side (8–12 minutes total). Transfer to slow cooker.
- Build braise: In the slow cooker, add sliced 2 onions, smashed 6 garlic cloves, and carrots. Pour in 12 oz beer + 1 cup stock/water + 1 tbsp cider vinegar. Add 1 bay leaf (optional). Nestle pork on top (or in the middle).
- Cook: Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, until pork shreds easily.
- Roast squash (oven, near the end): Heat oven to 425°F. Toss acorn squash wedges with 1 tbsp oil + 1/2 tsp salt + pepper. Roast 25–30 minutes, flipping once, until browned and tender. Optional: dot with 2 tbsp butter for extra richness in the last 5 minutes.
- Shred + sauce: Remove pork to a tray and shred. Skim excess fat from slow cooker liquid if desired. Return shredded pork to the slow cooker juices; taste and add salt/pepper as needed.
- Serve: Spoon beer-braised pork and carrots into bowls/plates with roasted acorn squash on the side. Great with crusty bread (not listed) or over mashed potatoes if you want it extra hearty.
Health notes: ~600–750 kcal per adult. High protein; good micronutrients from squash. Moderate fat (pork shoulder). Keep portions balanced (more squash/veg, less pork) for a lighter plate.
Drink pairing: Beer pairing: amber ale or märzen/Octoberfest (caramel malt loves squash), or a Belgian dubbel if you want deeper dried-fruit notes. Local WA picks: Mac & Jack’s African Amber (classic), or an amber/märzen from Fremont Brewing. Wine optional: off-dry Riesling (WA is great here) or a medium-bodied Pinot Noir.