Beer Braised Pork Shoulder
Author: Julie du Pont
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 10
- 4-5 lb Boneless Pork Shoulder
- 2 tbsp Aleppo Pepper
- 1 tbsp Sea Salt
- 2 tbsp brown Sugar
- 3-4 garlic cloves, minced
- 2 tbsp olive oil
- 1 large sweet onion, chopped
- 1 12 oz beer (preferably lager)
- 1 tbsp oregano
- 1 bay leaf
- 3 cups baby kale
- 1 can cannellini beans
- Trim fat from pork and combine next five ingredients. Spread all over the pork and let marinate for at least one hour (and up to overnight).
- Turn slow cooker on saute function or heat a large dutch oven on medium high heat. Brown the pork on all sides (about 3 minutes per side).
- Remove pork from pan.
- Add onion to pan and saute for 4-5 minutes until browned and softened.
- Return pork to pan and add beer, oregano and bay leaf.
- Bring beer to a boil. (Reduce heat and transfer to slow cooker if necessary)
- Set to slow cook. Let it cook for 5 hours on high or 10 hours on low.
- After pork has cooked and is very tender, remove from pan. Skim fat off the broth and shred/pull pork.
- Return pork to pan and add kale and beans. Cook for another 20 minutes.
Recipe by Weekend Table at https://weekendtable.com/2014/11/08/beer-braised-pork-shoulder/
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