Picked up some pork shoulder at the Berkeley Farmer’s Market yesterday — and braised it up today with some Guinness, bay leaves, thyme, carrots, onions and celery. First, get a nice sear on the pork shoulder on all sides. Then, put the Guinness, the herbs and the vegetables in a Dutch oven or other heavy pot, and bring to a simmer. Turn the temperature down and simmer for 1 1/2 to 2 hours. Remove the pork shoulder and reduce the remaining liquid until you like the consistency of the sauce.
Or – if as for us – the power goes out in the middle of cooking, make sure you have an alternate game plan. Like putting the pot on the grill until the power comes back on. Not that we are speaking from experience or anything.
(side: broccolini sauteed in olive oil with garlic and shallots)
