Pork Braised in Beer and Maple Syrup

Pork / Recipes with Maple Syrup

Recipe — Pork Braised in Beer and Maple Syrup
4 portions
Metric Imperial


  • 18 oz pork shoulder
  • 10 oz pearl onions
  • 2 carrots
  • 1 stalk celery
  • 1 clove garlic
  • 1 can (350 ml or 1 1/3 cup) beer
  • 2 tablespoons maple syrup (Amber)
  • 1 tablespoon soy sauce
  • 1 5/8 cup bouillon
  • Bay leaf and thyme, to taste
  • Cooking oil
  • Butter
  • Maple syrup
  • Salt, pepper


  1. Cut pork into large bite-size pieces. Peel the skins off the pearl onions, roughly chop carrots and celery, and crush garlic.
  2. Warm 15 ml (1 tablespoon) of oil and a little bit of butter in a heavy pan. Cook pork. Remove from pan when seared.
  3. Pour off excess oil from the pan and sauté the vegetables until they are coated with oil.
  4. Add the vegetables to the pork, cover when this comes to a boil, lower heat, and braise until meat is completely tender. Add salt, pepper, and maple syrup to adjust flavor.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.