Featuring Maple Syrup
- 15 ml oil
- 15 ml butter, divided
- 454 g pork shoulder, cut into 1-inch pieces
- 2.5 ml salt
- 25 (about 300 g) pearl onions, peeled
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 clove garlic, crushed
- 354 ml beer
- 360 ml beef broth
- 45 ml pure Canadian maple syrup
- 15 ml soy sauce
- 1 bay leaf
- 3 sprigs fresh thyme
- In a 4-quart pan or Dutch oven, over medium-high heat, heat oil and half the butter until oil sizzles.
- Sprinkle the pork pieces with the salt. Brown the pork in the hot oil on all sides, about 10 minutes; remove from the pan and set aside.
- Remove all but 1 tablespoon of the oil from the pan, add the vegetables and sauté until softened, about 5 minutes.
- Add the beer, beef broth, pure maple syrup, soy sauce, bay leaf, thyme and browned pork.
- Bring to a boil, cover the pan and lower the heat. Simmer until meat is tender, about 1 hour. Remove the bay leaf and thyme sprigs.
- Stir in remaining butter and adjust seasonings with salt, pepper and maple syrup as needed.
Celebrate Oktoberfest with this delicious braised pork, slow cooked to absorb the complex flavors of beer and pure Canadian maple syrup. Serve alongside rice or potatoes for a flavorful fall dish.