Beer and Maple Syrup Confit Pork

Hello friends,

In this December 2025, I’m excited to share my final new dish recipe for your festivities! But let me reassure you: this recipe isn’t just for the end of the year; it can be enjoyed from January to New Year’s Eve!

Here is my beer and maple syrup braised pork.

Look no further, this is the recipe you need!

If you’re looking for a comforting, hearty dish brimming with flavor, you’ve come to the right place. This is the kind of dish that warms the soul as much as the stomach—perfect for a family Sunday dinner or to impress your guests during the holidays without spending hours slaving over the stove.

This braised pork is inspired by long cooking methods that transform a simple piece of meat into an incredibly tender delight, somewhat like my pulled pork. The beer, with its malty and slightly bitter notes, provides a savory and complex base, while the maple syrup adds a subtle, caramelized, and floral sweetness that enhances the meat without making it overly sweet. Together, these two ingredients create a delightful balance between sweetness and depth, transforming a simple braised meat into an exceptional dish.

My beer and maple syrup braised pork: a super simple recipe

What I love about this style of cooking is its simplicity. With just a few ingredients and minimal handling, the slow cooking process allows the flavors to fully develop.

There are no complicated techniques—just time and patience, two ingredients that always enhance cooking. In the end, the meat separates on its own, becoming incredibly tender, almost melting, with a rich and aromatic cooking juice. You’re going to love it, I’m sure!

The choice of meat

For this recipe, I recommend using a pork roast from the shoulder. This cut is ideal for long cooking because it has enough fat and collagen to stay juicy and tender after several hours. The more marbled the meat, the more flavorful and rich it will be after braising.

The beer and maple syrup braised pork reheats beautifully, whether in the oven or gently in a casserole dish.

The marinade: a key moment for your slow-cooked beer and maple syrup pork

Apart from the long cooking time (to achieve ultra-tender meat that can be served with a spoon), you’ll want to allow for an hour of marinating. Don’t skip this step, as it’s when the spices infuse their flavors into the meat. You can let it marinate longer if you prefer, but an hour is the minimum.

The accompaniments for your braised pork with beer and maple syrup

I recommend pairing it with creamy purées, like my mashed potatoes, my sweet potato purée, or my parsnip purée. Roasted vegetables will also be a great match. And my gratin dauphinois would work wonderfully alongside it. It’s a generous dish that pairs nicely with simple yet flavorful side dishes to complete the meal.

An invitation to share

This is truly the kind of dish I adore: it invites sharing. A slowly simmered dish evokes relaxation, warmth, and the notion that good cooking takes time but is well worth the wait. It’s a dish that brings everyone together, with smiles and the sweet certainty that we’re in for a treat!

That’s why I love to make it during Christmas or whenever I host a gathering around my table.

The necessary utensils:

A small frying pan,

A blender,

A marinating dish,

A cutting board,

A good sharp knife,

And a large pot (I always use Staub!).

There you go! I believe I’ve covered everything. All that’s left is for you to head to the kitchen, put on your apron, and get started on your beer and maple syrup braised pork!

And allow me to take this opportunity to wish you a wonderful end-of-year holiday season!

The recipe, Chef!

Print Recipe

Beer and Maple Syrup Confit Pork

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Dinner – French

Serves: 6 Difficulty: Simple Price: €

Prep Time: 15 min + 1 hour – Cooking Time: 4 hours 30 min

Ingredients

• 1/2 tablespoon of coriander seeds
• 1/2 tablespoon of cumin seeds
• 1 teaspoon of whole pepper
• 1 tablespoon of paprika
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of cinnamon
• 1 tablespoon of fine salt
• 1 tablespoon of cane sugar
• 1.2 kg of pork roast from the neck
• 10 g of butter
• 2 tablespoons of sunflower oil
• 6 garlic cloves
• 1 onion
• 250 ml of amber beer
• 100 g of maple syrup
• 4 - 5 sprigs of thyme

Instructions

1

Pour the coriander, cumin, and pepper seeds into a small skillet and cook over medium heat for 2 minutes.

2

After this time, pour the seeds into a small blender and blend finely.

3

Pour into a bowl. Add paprika, ginger, cinnamon, salt, and sugar. Mix.

4

Cover your pork roast with this preparation and set aside for an hour in the refrigerator.

5

Heat the oil and butter in a Dutch oven.

6

Brown the roast on each side.

7

Add the roughly chopped onion, garlic cloves, and thyme.

8

Pour the maple syrup and beer over it.

9

Bring to a boil.

10

Then preheat your oven to 160 degrees.

11

Put your Dutch oven in the oven with its lid.

12

Cook for 2 hours then turn the roast.

13

Lower the oven to 140 degrees, cook for 1 hour.

14

Lower the oven to 120 degrees, cook for 1 hour and 30 minutes. It's ready!