Braised Pork Shoulder

Ingredients

• 6 ounces pancetta finely chopped
• 2 medium onion thinly sliced
• 6 pounds boston butt pork shoulder bone-in room temperature , skin on (if making potatoes)
• 1 serving salt and pepper freshly ground
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 head garlic minced
• 2 teaspoons fennel seeds toasted
• 1 teaspoon coriander seeds crushed
• 2 cups ale belgian-style
• 1 cup chicken stock low-sodium homemade store-bought

Equipment

• oven
• pot
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes.
2. Transfer to a plate using a slotted spoon.
3. Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes.
4. Transfer to plate using slotted spoon.
5. Season pork with salt and pepper.
6. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
7. Add garlic and spices to pot. Cook until fragrant, about 1 minute.
8. Add ale, stock, pancetta, and onions; bring to a simmer.
9. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.