| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Cook: | 1 hr 50 min |
| Yield: | 6 Servings |
Ingredients
- 1/3 cup olive oil
- 2 3/4 pounds pork shoulder, cubed
- Kosher salt and freshly ground black pepper
- 4 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 onion, cut into large chunks
- 5 cloves garlic, smashed
- 1/3 cup all-purpose flour
- Three 12-ounce bottles Belgian-style wheat beer
- 1 cup dried apricots
- 5 sprigs fresh thyme
- Cooked egg noodles, for serving
Instructions
- Preheat the oven to 325°F. Heat the oil in a large Dutch oven over high heat. Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside.
- Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more.
- Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs. Bring to a simmer, cover the pot and place in oven for 45 minutes. Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer. Skim off and discard any fat. Discard the thyme sprigs. Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 821 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 40 g |
| Cholesterol | 155 mg |
| Sodium | 1225 mg |
| Serving Size | 1 of 6 servings |
| Calories | 821 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 40 g |
| Cholesterol | 155 mg |
| Sodium | 1225 mg |