by ADRIENE
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7 pounds pork shoulder (bone in) Ask a question about this ingredient
2 yellow onions (sliced) Ask a question about this ingredient
8 garlic cloves (minced) Ask a question about this ingredient
4 carrots (peeled and cut in medium pieces) Ask a question about this ingredient
1 bottle of beer (medium bodied) Ask a question about this ingredient
2 cups beef broth Ask a question about this ingredient
onion powder Ask a question about this ingredient
garlic powder Ask a question about this ingredient
Liberally season the pork with garlic powder, onion powder, salt & pepper. Get a large heavy pot and coat with olive oil. Sear the pork on stove top on all sides. Pre-heat oven to 350 degrees.
Ask a question about this stepTake the pork out and add the onions and garlic. Saute for 5 minutes. Deglaze with the beer. Scrape any brown bits from the bottom of the pan.
Ask a question about this stepAdd the beef stock and pork back to the pan. Put in the oven to braise. After 3 hours add the carrot pieces to the pan. Make sure you keep checking on this periodically. If the liquid evaporates too quickly then add more beef stock.
Ask a question about this stepAfter 6 hrs (from start to finish) the meat should be tender enough to pull out. You should be able to stick a fork in the meat easily. Take the pork out of the pot and skim the excess grease from the top.
Ask a question about this stepAdjust the sauce with salt and pepper. Let the meat rest for 15 minutes before serving.
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