Braised Pork Shoulder

By cheeserohan

Ingredients

• 6 ounces pancetta, finely chopped
• 2 medium onions, thinly sliced
• 1 bone-in pork shoulder (6 to 7 pounds), 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 corriander seeds
• 2 cups Belgian-style ale
• 1 cup homemade or store-bought low-sodium chicken stock

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 300F. Crisp pancetta in a large Dutch oven over medium-low heat, until hat is remdered, about 10 minutes. Transfer to a plate using a slotted spoon.

2. Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized aabout 25 minutes. Transfer to plate using slotted spoon.

3. Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.

4. 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're using) using 2 forks, and drizzle with warm skimmed jus.