Serves: 8
Total Calories: 934
1 Pat the pork dry with paper towels. Sprinkle the meat all over with salt and pepper.
2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Place the pork in the pot and brown it well on all sides, about 20 minutes Spoon off all but 1 or 2 tablespoons of the fat.
3 Scatter the onion, garlic, rosemary, and bay leaves all around the meat and cook 5 minutes. Add the beer and bring to a simmer.
4 Cover the pot and cook, turning the meat occasionally, for 2 1/2 to 3 hours, or until the meat is tender when pierced with a knife.
5 Strain the pan juices and skim off the fat. Slice the pork and serve it with the pan juices. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beer-Braised Pork Shoulder recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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