Celebrate Oktoberfest with this delicious braised pork, slow cooked to absorb the complex flavors of beer and pure Canadian maple syrup. Serve alongside rice or potatoes for a flavorful fall dish.
1 tablespoon oil
1 tablespoon butter, divided
1 lb. pork shoulder, cut into 1-inch pieces
1/2 teaspoon salt
25 (about 2/3 lb.) pearl onions, peeled
2 carrots, peeled and chopped
1 celery stalk, chopped
1 clove garlic, crushed
1 can (12 oz.) beer
1-1/2 cups beef broth
3 tablespoons pure Canadian maple syrup
1 tablespoon soy sauce
1 bay leaf
3 sprigs fresh thyme
- In a 4-quart pan or Dutch oven, over medium-high heat, heat oil and half the butter until oil sizzles.
- Sprinkle the pork pieces with the salt. Brown the pork in the hot oil on all sides, about 10 minutes; remove from the pan and set aside.
- Remove all but 1 tablespoon of the oil from the pan, add the vegetables and sauté until softened, about 5 minutes.
- Add the beer, beef broth, pure maple syrup, soy sauce, bay leaf, thyme and browned pork.
- Bring to a boil, cover the pan and lower the heat. Simmer until meat is tender, about 1 hour. Remove the bay leaf and thyme sprigs.
- Stir in remaining butter and adjust seasonings with salt, pepper and maple syrup as needed.