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Author Notes: Throughout the winter I make different variations of pork shoulder, it's hard to mess up. Tonight was the first time I used beer. The beer paired very well with the sweetness of the onions and carrots. I serve this with polenta or roasted potatoes. Be patient, this dish takes some time, but it is well worth it. —ADRIENE
- 7 pounds pork shoulder (bone in)
- 2 yellow onions (sliced)
- 8 garlic cloves (minced)
- 4 carrots (peeled and cut in medium pieces)
- 1 bottle of beer (medium bodied)
- 2 cups beef broth
- onion powder
- garlic powder
- salt & pepper
- olive oil
- Liberally season the pork with garlic powder, onion powder, salt & pepper. Get a large heavy pot and coat with olive oil. Sear the pork on stove top on all sides. Pre-heat oven to 350 degrees.
- Take the pork out and add the onions and garlic. Saute for 5 minutes. Deglaze with the beer. Scrape any brown bits from the bottom of the pan.
- Add the beef stock and pork back to the pan. Put in the oven to braise. After 3 hours add the carrot pieces to the pan. Make sure you keep checking on this periodically. If the liquid evaporates too quickly then add more beef stock.
- After 6 hrs (from start to finish) the meat should be tender enough to pull out. You should be able to stick a fork in the meat easily. Take the pork out of the pot and skim the excess grease from the top.
- Adjust the sauce with salt and pepper. Let the meat rest for 15 minutes before serving.
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