Braised Pork with Dunkel Bier Gravy

Braised Pork with Dunkel Bier Gravy cooks up slices of  pork  shoulder  roast  in a Bavarian  style beer with  a savory onion gravy.
Braised Pork with Dunkel Bier Gravy

Braised Pork with Dunkel Bier Gravy

By Sue Lau | Palatable Pastime

Braised Pork with Dunkel Bier Gravy is my recipe of the day  with  the blogging group Sunday Funday. We  join forces once per week to share  a variety of recipes on various topics.

We are sharing our fun recipes for cooking with beer and spirits this week.

Braised Pork with Dunkel Bier Gravy

I am revisiting a recipe I did a couple  of years ago that  never got posted. The deal was that my daughter was coming to have dinner and I was preparing schweinhaxe with  some other  things.

Schweinhaxe is usually done with pork knuckle or pork  hocks, braised, and then browned at the end (because it has a lot of fat). However,  my daughter had car trouble and couldn’t make it.

I interrupted the cooking  and hauled the  dinner about  a hundred miles and finished it up there. But, as fate would have it- it gave a double whammy. Those pork hocks were very crappy and had an unsatisfying amount of meat. So while I loved the sauce I’d made, and red cabbage, and potato  dumplings, I didn’t bother to post that.

Coming back  to thinking of it, I decided to pivot and use country ribs instead. Those are flavorful, cost much less, and don’t need additional browning. Served with  kraut and potatoes,  this is an excellent early season German type meal for us.

I  always start going nuts with kraut in August as soon as the weather turns for a day. Not that it has this year. But we still crave the taste. I  hope you all do as well.

Sunday Funday

Cooking with Beer (or Spirits)

Sunday Funday

Braised Pork with Dunkel Bier Gravy

Braised Pork with Dunkel Bier Gravy

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Braised Pork with Dunkel Bier Gravy

Braised Pork with Dunkel Bier Gravy

Sue Lau
No ratings yet
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Course Main Dish
Cuisine European, German
Servings 4


  • stick blender


  • 1-3/4 pounds boneless pork country style ribs
  • 2 tablespoons olive oil
  • salt and black pepper
  • 2-3 bay leaves
  • 2 large Vidalia onions (wedged)
  • 1 tablespoon juniper berries
  • 1-2 springs fresh rosemary
  • 3 tablespoons chopped garlic
  • 12 ounces dark Dunkel lager beer (I used Hofbrau Dunkel Lager)
  • 1 tablespoon powdered chicken bouillon


  • Preheat oven to 325F.
  • Season the pork with salt and pepper then brown in oil in a Dutch oven.
  • Set the pork aside for a bit and add the onions, browning those as well.
  • As they brown, add the remaining ingredients to the Dutch oven and cook for a minute to release the fond.
  • Add the pork back to the pan, covering with onions.
  • Place the lid on the Dutch oven and bake at 325F for two hours.
  • Remove pork from the pan and puree the pan drippings with a stick blender, spooning off extra fat first if you have a lot (I didn't) . You can thicken more with a cornstarch slurry if needed.
  • Serve with mashed potatoes or noodles and something like kraut or braised red cabbage, We like baby peas with this as well.


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Braised Pork with Dunkel Bier Gravy

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3 responses

  1. I have some country ribs in the freezer and this sounds like it will be an absolute hit in this household.

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