Guinness Onion Dijon Cream Pork Shoulder Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, choose a pork shoulder with good marbling. The fat renders during cooking, basting the meat and enriching the gravy.

If you have time, sear the roast in a hot skillet before adding it to the slow cooker—this adds a deeper color and flavor, though the video doesn't show this step. Don't skip the rest period after cooking; letting the meat rest for at least 3 minutes (or up to 10) before shredding helps keep it juicy.

To make peeling pearl onions easier, blanch them in boiling water for 1 minute, then transfer to an ice bath. The skins will slip right off. If you prefer a smoother gravy, you can puree the onions with some of the sauce before adding back the pork.

For extra richness, stir in a tablespoon of butter at the end. Taste the gravy and adjust seasoning—a pinch of salt or a squeeze of lemon can brighten the flavors.

Variations

• Spicy Stout Pork: Add 1-2 chipotle peppers in adobo sauce along with the au jus for a smoky, spicy kick. The heat pairs beautifully with the creamy Dijon sauce and the malty stout. Adjust the amount to taste.
• Honey Mustard Glaze: Stir 2 tablespoons of honey into the sour cream and Dijon mixture before dolloping over the roast. The sweetness complements the bitter stout and adds a subtle caramelized note to the gravy.
• Herb-Infused: Tuck a few sprigs of fresh thyme and rosemary around the roast before cooking. The herbs infuse the gravy with an earthy, aromatic flavor. Remove the sprigs before shredding.
• Cider-Braised Pork: Replace the Guinness with hard apple cider for a fruitier, slightly sweeter sauce. The cider's natural sugars will caramelize and deepen the gravy's flavor. Use a dry cider for less sweetness.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. The gravy may thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce.

Store leftover pork in an airtight container in the refrigerator for up to 4 days. The pork will continue to absorb the gravy, so it may become more flavorful and tender. When reheating, add a splash of broth or water to loosen the sauce. The pork also freezes well; see freezer instructions.

This dish is ideal for making ahead. Cook the pork as directed, then let it cool completely. Store it in the refrigerator for up to 3 days, or freeze for up to 3 months.

Reheat gently on the stovetop or in the microwave, adding a little broth or water to restore the sauce's consistency. The flavors meld and deepen overnight, making it even better the next day.

Serving ideas

Serve the Guinness onion Dijon cream pork over steamed white rice, as shown in the video. The rice soaks up the rich, creamy gravy and provides a neutral base for the bold flavors. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. A simple green salad with a bright vinaigrette would also help balance the richness.

This dish also makes excellent sandwiches—pile the pork onto soft rolls and top with pickled onions or coleslaw for a hearty meal. The creamy gravy works beautifully with mashed potatoes or egg noodles.

For a more elegant presentation, serve it in shallow bowls with a sprinkle of fresh parsley or chives, though the video doesn't include these garnishes.

Frequently asked questions

Recipe card

Guinness Onion Dijon Cream Pork Shoulder

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 4 lb boneless Boston butt pork shoulder roast
• 1 cup peeled white pearl onions
• 1 bottle (12 oz) Guinness draught stout
• 1/2 cup sour cream
• 3 tbsp coarse whole-grain Dijon mustard
• 1 cup beef au jus

Instructions

1. Place the 4-pound pork shoulder roast in the center of a 6-quart slow cooker. Scatter the peeled pearl onions around the roast, tucking some underneath and some on top. Pour the Guinness stout over and around the roast, letting it pool in the bottom of the cooker.
2. In a small bowl, stir together the sour cream and whole-grain Dijon mustard until well combined. Dollop the mixture evenly over the top of the roast and onions. Pour the beef au jus along the side of the cooker, not directly over the sour cream mixture, to keep the creamy layer intact.
3. Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or until the pork is fork-tender and easily shreds. Avoid opening the lid during cooking to keep the heat and moisture steady. Let it rest for 3 minutes before slicing.
4. Once the pork is fork-tender, transfer the roast to a cutting board. Let it rest for at least 3 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any large fat pieces. Return the shredded pork to the slow cooker and stir it into the gravy.
5. Stir the shredded pork and pearl onions into the creamy stout gravy until everything is well coated. The gravy should be thick, velvety, and clinging to the meat. If the gravy seems thin, simmer uncovered on HIGH for 15 to 20 minutes to reduce.
6. Spoon steamed white rice onto a serving plate. Ladle the Guinness onion Dijon cream pork over the rice, making sure to include plenty of pearl onions and gravy. Serve hot.

Contains: gluten, milk, mustard, sulfites

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.