{Recipe} Espresso Stout-braised Pork Shoulder!

Hey! Melissa here from Willamette Valley Wonder WomanHappy Wednesday everyone! I hope you are all enjoying the beginning of October….I personally love it! I adore the hustle and bustle of the fall….soccer games, pumpkin patches, school activities,…I could go on and on! I also love fall food, pumpkin spice lattes (well, pumpkin anything really) crock pot meals; fall to me screams homemade cookin!
I came across this recipe that I jotted down a couple years ago and had never tried. I wish for the life of me I could recall where I copied it from, but I can’t. It sounded interesting to me, so a couple weeks ago I finally gave it a go…and man oh man it was delicious! My whole family loved it! It turns out so tender, you could make pulled pork sandwiches with it, but ours never made it that far… you must try it!
Espresso Stout-Braised Pork Shoulder
Bone-in pork shoulder blade roast
salt and pepper
2T vegetable oil
1 medium onion, thinly sliced
5 cups (40oz) espresso stout (can find at most supermarkets)
1/3 cup packed dark brown sugar
3T balsamic Vinegar
1. Rub the pork with salt and pepper. Heat the oil in a large lidded pot over medium-high heat, and brown the meat on all sides, then remove the pork from the pot.
2. Add the onion to the pot and cook until translucent, stirring occasionally – approx. 5min. Stir in the stout, sugar and vinegar. Bring to a boil.
3. Reduce heat to low and return the pork to the pot. Cover and simmer until the meat is fork-tender and pulls away from the bone – about 3 hours.
4. Then remove the pork and place in an oven heated to 350 and bake until lightly browned – approx 20 minutes.
5. While the pork is browning, bring the liquid to a boil in the pot over medium heat and cook until it has reduced by about half. It will have the consistency similar to BBQ sauce.
6. Remove the pork, shred it, and then pour the sauce over the top and viola’!
I know it sounds like a lot of work, but believe me, you’ll thank me for this recipe!!
 -Melissa

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One Comment

  1. Jessica 11th October 2012 Reply

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