Beer-Braised Pork Shoulder

• 1.2 kg Pork shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Sunflower oil
• 2 large Yellow onion
• 4 cloves Garlic
• 2 tsp Caraway seeds
• 1 tbsp Dijon mustard
• 500 ml Lager beer
• 400 ml Chicken stock
• 2 pieces Bay leaves

1. Pat the pork dry and season all over with the fine sea salt and black pepper. Heat the sunflower oil in a Dutch oven over medium-high heat until shimmering.
2. Sear the pork until deeply browned on all sides, turning with tongs as needed. Transfer to a plate.
3. Reduce the heat to medium and add the onions, scraping up any browned bits. Cook for 8 to 10 minutes until softened and lightly golden.
4. Stir in the garlic and caraway seeds and cook for 1 minute until fragrant. Stir in the Dijon mustard so it coats the onions.
5. Pour in the lager beer and bring to a lively simmer, scraping the base of the pot well. Simmer for 3 minutes to cook off some of the alcohol.
6. Add the chicken stock and bay leaves, then return the pork to the pot along with any juices. The liquid should come about halfway up the meat; if needed, top up with a little water.
7. Bring back to a gentle simmer, then cover and cook on the lowest heat for 2 hours, turning the pork once halfway through. It is ready when it is fork-tender and yields easily.
8. Transfer the pork to a board and loosely cover to keep warm. Remove and discard the bay leaves.
9. Simmer the braising liquid uncovered for 15 to 25 minutes until reduced to a glossy, savoury gravy. Taste and adjust with a little more fine sea salt and black pepper if needed.
10. Slice the pork thickly, or pull it into chunks with two forks. Spoon over the beer gravy and serve hot.

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