Active time: 50 min.
Total time: 4 hours. 50 min.
Ingredients:
6 ounces pancetta, finely chopped
2 medium onions, thinly sliced
1 bone-in pork shoulder (recipe calls for 6-7 lbs. but that is A TON of meat. I purchased about 5 lbs.)
2 T. olive oil
1 head of garlic (we're talking the whole entire bulb here!) , minced
2 tsp. fennel seeds, toasted and ground (whatever! Like I'm going to do that! I just used regular fennel seeds)
1 tsp. crushed coriander
2 cups Belgian style ale - the lighter the better
1 cup chicken stock
1.) Preheat oven 300 degrees. Crisp pancetta in a large Dutch oven over meadium-low heat until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
2.) Add onions to Dutch oven. Cook in the fat over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to a 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. HAHA! I don't own a Dutch oven so my little skillet had to work!
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.
Note: If you don't own a Dutch oven either, place a large glass casserole dish or cake pan in the pre-heating oven to warm. Transfer the roast and jus and spices to the glass dish and cover with foil. This worked but try not to let steam out! Lots of foil!
To store leftovers, store jus in separate container than the pork.
Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.
For Leftover Ideas, click below:
Ribbon Pasta with Pork Ragu and Fresh Sage- TASTY
Open-Faced Porchetta Sandwich with Caramelized Apples - SOOOOOOOOOO GOOOOOOD.
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