pounds boneless pork shoulder or sirloin, cut into 1/2-inch cubes
1/3
cup all-purpose flour
1-1/2
teaspoons salt
1/4
teaspoon black pepper
2
tablespoons vegetable oil
4
large onions, sliced 1/2 inch thick
1
clove garlic, minced
1
can (14-1/2 ounces) chicken broth
1
can (12 ounces) beer
1/4
cup chopped fresh parsley
2
tablespoons red wine vinegar
1
tablespoon packed brown sugar
1
teaspoon caraway seeds
1
bay leaf
Preparation Time
10 minutes
Cooking Time
90 minutes
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1-1/4 hours or until meat is very tender. Stir occasionally.
Click here for printable version
