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
pounds pork shoulder (bone in)
yellow onions (sliced)
garlic cloves (minced)
carrots (peeled and cut in medium pieces)
bottle of beer (medium bodied)
cups beef broth
salt & pepper
- 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.