Braised Pork With Apricots and Beer

Copyright 2013 Television Food Network, G.P. All rights reserved.

• Ready In: 2 hrs 20 mins
• Serves: 6
• Yields: 6

Ingredients

• 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

Directions

1. Preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven over high heat.
2. 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.
3. 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.
4. Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs.
5. Bring to a simmer, cover the pot and place in oven for 45 minutes.
6. Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer.
7. Skim off and discard any fat. Discard the thyme sprigs.
8. Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.