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Brewers Pork Shoulders with Pilsner Poached Apples

This recipe was submitted by Shawn Smith, a student at the Kingston Campus of Liaison College.


Brewers Pork Shoulder:
Heat braising pot, add olive oil. Add pork and brown all sides. Add garlic, ginger, onions and sweat for a few moments. Add cloves, peppercorns and bay leaves. Pour in Steam Whistle Pilsner and Apple Cider. Bring to a boil and then turn down to a simmer. Cover with parchment paper to allow liquid to reduce, and set in 300F (150C) oven and cook until the meat is tender.

Once removed from oven, put meat aside. If sauce is too liquid, strain into another pot and put over medium heat to reduce to appropriate consistency. Finally, season to taste.

Pilsner Poached Apples:
Place apples, ginger, cloves, sugar and enough Steam Whistle to cover apples in pot. Bring to a simmer and cook until apples are soft. You may need to weigh the apples down to keep them submerged in liquid. Once apples are soft, remove from pot. Reduce liquid over low heat, occasionally stirring to prevent scorching. Reduce to a syrupy consistency. Taste it to be sure the bitterness of hops in the beer is not too prevalent, if so, add a little more sugar.

To Serve:
Serve apples sliced in half, and carve pork shoulder into 3 portions. Add sauce to the plate, set the apple halves on sauce, set the pork slices over the apples, and glaze with syrup.


Brewers Pork Shoulder:

  • 2 lbs. pork shoulder, seasoned with salt and pepper
  • 2 tbsp. olive oil
  • 1/2 tsp. cloves
  • 1/4 cup ginger root, diced
  • 1 tbsp. peppercorns
  • 2 medium white onions, quartered
  • 1 bottle (341 ml) Steam Whistle Pilsner
  • 1 cup (250 ml) apple cider
  • 2 bay leaves
  • salt and pepper to taste

Pilsner Poached Apples:

  • 3 Empire Apples, cored and peeled
  • 4 cloves
  • 1.5 fresh ginger, chopped
  • 1/8 granulated sugar
  • 1-2 bottles (431 - 628 ml) Steam Whistle Pilsner, to cover apples