Beer and Bay Leaf Drunk Pork Shoulder

An aromatic and flavorful pork shoulder dish slow-cooked with beer, bay leaves, and spices, perfect for a hearty meal.

3 hours6-8 servings
Roasted Tomato Soup
Men plan, God laughs. Remember it, for perspective, for peace. Of course there is also “shit happens.”

Ingredients

  • 4 lbs boneless pork shoulder
  • Minced garlic
  • 2 cans of beer
  • 5 bay leaves
  • 1 Tbs black peppercorns
  • 1 large onion - thinly sliced
  • 1 fennel bulb, thinly sliced
  • Extra virgin olive oil
  • 1/4 c. dijon mustard
  • 1 tsp red pepper flakes
  • Salt and pepper

Preparation

  1. 1.Preheat oven to 375 degrees.
  2. 2.Salt and pepper pork shoulder.
  3. 3.Brown the roast in a Dutch oven with olive oil over high heat, then set aside.
  4. 4.Lower heat to medium and drain excessive fat.
  5. 5.Sauté onions, fennel, and red pepper flakes for 7-8 minutes. Add garlic and sauté for another 3 minutes.
  6. 6.Add 2 cans of beer and 1 cup of water.
  7. 7.Stir in mustard, add bay leaves, and black peppercorns.
  8. 8.Return roast to Dutch oven. Bring to a boil.
  9. 9.Cover and place in oven. Cook for one hour, then turn over the roast. Add beer if necessary.
  10. 10.Cook for an additional hour.
  11. 11.Rotate roast again. Cook for an additional 45 minutes without lid so liquid reduces.
  12. 12.Shred and serve with onion and fennel, removing peppercorns and bay leaves.