Time: 2 hours 20 minutes
Complexity: easily
Servings: 6

Pork shoulder is braised in a fragrant beer sauce with vegetables, thyme, and dried apricots until tender and falling apart. For this recipe, you'll need a casserole dish with a tight-fitting lid that's oven-safe. Serve the pork in this sweet and spicy sauce over boiled egg noodles.

Ingredients:

• 1.2 kg pork shoulder, diced
• 1/3 cup olive oil
• 4 medium carrots, cut into 5cm pieces.
• 2 stalks celery, cut into 2.5cm pieces.
• 1 onion, chopped into large pieces
• 5 cloves garlic, crushed
• 1/3 cup flour
• 3 bottles of 0.33 l Belgian wheat beer
• 1 cup dried apricots
• 5 fresh sprigs of thyme
• Boiled egg noodles, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, carrot, celery, light beer, thyme, dried apricots

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Preparation:

Step 1
• Preheat oven to 160°C. Heat olive oil in a large cauldron over high heat.
Step 2
• Season the pork with salt and black pepper; brown the pork in two batches on all sides, for a total of 10-12 minutes. Transfer the pork to a platter and set aside.
Step 3
• Add the carrots, celery, onion, and garlic to the pan. Cook until the onion is soft, about 8 minutes. Add the flour. Cook for another 1 minute.
Step 4
• Pour in the beer and return the pork and any juices to the pot. Add the dried apricots and thyme sprigs. Bring to a boil, cover the pot, and roast in the oven for 45 minutes. Remove the lid and continue simmering until the meat is very tender, about 45 minutes more.
Step 5
• Skim off any foam and remove any fat from the surface. Discard the thyme sprigs. Season with salt and pepper to taste. Shred or shred the pork with two forks and serve with the sauce over egg noodles.

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