Black Velvet Braised Pork Recipe balabanian

• 1 5-6 lb. bone-in pork shoulder
• 3 cloves garlic, cut into slivers
• 2 tablespoon olive oil
• 5 medium onions, sliced 1/4 in. thick
• 2 bottles hard apple cider
• 1 cans stout beer
• salt to taste

1. Cut hatch marks across any areas of skin or fat on pork shoulder.
2. Then pierce meat with a sharp knife all over and insert slivers of garlic.
3. Heat oil in a large dutch oven (one with a lid) and brown meat on all sides (approx 10 mins).
4. Move meat to a plate.
5. Fry onions in same pan over medium heat for about 5 minutes until they begin to soften and brown.
6. Then add 1/2 tsp salt and continue to cook for about 10 minutes more, until carmelized and very soft & golden.
7. Add stout & cider and stir to mix, then add pork and spoon onions on top.
8. Put lid on pan and cook (should be simmering) for at least 4 hours, or more if possible.
9. Turn the meat once or twice, and spoon liquid over every so often.
10. Also, feel free to add more liquid if its getting low, it should come about 1/2 way up the meat.
11. Add salt to taste, and serve over mashed potatoes with a dish of the onion/sauce on the side as gravy.

pork shoulder, garlic, olive oil, onions, apple cider, stout beer, salt

Taken from www.chowhound.com/recipes/black-velvet-braised-pork-11621 (may not work)