pat's Recipe

Braised Pork Shoulder

Category: Pork

6 ounces pancetta, finely chopped
2 medium onions, thinly sliced
1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes) room temperature
coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 head garlic, minced
2 teaspoons fennel seeds, toasted and ground
1 teaspoon crushed coriander seeds
2 cups Belgian-style ale
1 cup homemade or store-bought low-sodium
chicken stock

Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over mdium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat down, until golden, about 5 minutes. Flip, and repeat.
Add garlic and spices to pot. cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you are going to use) using 2 forks, and drizzle with warmed skimmed jus.

serves 8