Bondiola Braseada con Miel, Mostaza y Cerveza | Anota los Ingredientes

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer maintains flavor without alcohol.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Yellow mustard is less expensive but still flavorful.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs provide a leaner option at a lower cost.

Preheat the oven to 325°F (160°C).

Season the pork shoulder generously with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.

Remove the pork from the pot and set aside.

In the same pot, add chopped onion, carrots, and other vegetables; sauté until softened, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in honey, mustard, and beer, scraping up any browned bits from the bottom of the pot.

Return the pork shoulder to the pot and add bay leaves, thyme, and chicken broth.

Bring the mixture to a simmer, then cover and transfer to the oven.

Braise for 2-3 hours until the pork is tender and easily pulls apart with a fork.

Remove the pot from the oven and let the pork rest for 15 minutes before slicing.

Skim any excess fat from the surface of the sauce before serving.

Serve the pork with the sauce drizzled over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens