Prep 30 mins
Cook 1 hr 50 mins
Copyright 2013 Television Food Network, G.P. All rights reserved.
- 1⁄3 cup olive oil
- 2 3⁄4 lbs pork shoulder, cubed
- kosher salt & freshly ground black pepper
- 4 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 onion, cut into large chunks
- 5 garlic cloves, smashed
- 1⁄3 cup all-purpose flour
- three 12-ounce bottles belgian-style wheat beer
- 1 cup dried apricot
- 5 sprigs fresh thyme
- cooked egg noodles, for serving
- Preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven over high heat.
- Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside.
- Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more.
- Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs.
- Bring to a simmer, cover the pot and place in oven for 45 minutes.
- Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer.
- Skim off and discard any fat. Discard the thyme sprigs.
- Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.