Prep 45 mins
Cook 4 mins
In ‘ Williams-Sonoma: One Pot of the Day’
- 1 (4 lb) pork butt, trimmed
- fresh ground black pepper
- 2 tablespoons canola oil
- 2 yellow onions, thinly sliced
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle ale
- 1⁄2 cup apple cider
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 5 -6 sprigs fresh thyme
- Season the pork generously with salt and pepper.
- In a large heavy pot, heat the oil over med-high heat.
- Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
- Preheat the oven to 300 degrees.
- Pour off all but 1 T fat from the pot.
- Add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
- Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
- Add the flour and cook, stirring constantly, 2 minutes.
- Pour in the beer and stir to scrape up any browned bits on the pot bottom.
- Cook until the liquid starts to thicken, about 10 minutes.
- Stir in the cider, broth, vinegar, and thyme.
- Season with salt and pepper and bring to a boil.
- Return the pork to the pot, cover, and cook in the oven for about 3 hours.
- Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
- Transfer the pork to a cutting board and cover loosely with foil.
- Skim the excess fat from the surface of the cooking liquid.
- Cut the pork across the grain into thin slices.
- Arrange the slices on a platter, spoon the cooking juices over the top and serve.