+

Black Velvet Braised Pork

Sign up to save this recipe to your profile Sign Up Now ›
6 servings
Total: Active:
1 Rating 

Ingredients (7)

  • 1 5-6 lb. bone-in pork shoulder
  • 3 cloves garlic, cut into slivers
  • 2 tablespoon olive oil
  • 5 medium onions, sliced 1/4 in. thick
  • 2 bottles hard apple cider
  • 1 cans stout beer
  • salt to taste
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Black Velvet Braised Pork

I adapted one of my stand-by recipes for pork shoulder to include Guinness and hard cider (the ingredients a drink I love called a black velvet) as the cooking liquid. The meat turns out very tender and flavorful and falls off the bone. It’s also incredibly easy to make and needs no last-minute preparation.

Instructions

  1. 1Cut hatch marks across any areas of skin or fat on pork shoulder. Then pierce meat with a sharp knife all over and insert slivers of garlic.
  2. 2Heat oil in a large dutch oven (one with a lid) and brown meat on all sides (approx 10 mins). Move meat to a plate.
  3. 3Fry onions in same pan over medium heat for about 5 minutes until they begin to soften and brown. Then add 1/2 tsp salt and continue to cook for about 10 minutes more, until carmelized and very soft & golden.
  4. 4Add stout & cider and stir to mix, then add pork and spoon onions on top. Put lid on pan and cook (should be simmering) for at least 4 hours, or more if possible. Turn the meat once or twice, and spoon liquid over every so often. Also, feel free to add more liquid if it’s getting low, it should come about 1/2 way up the meat.
  5. 5Add salt to taste, and serve over mashed potatoes with a dish of the onion/sauce on the side as gravy.
Load Comments

Recommended from Chowhound

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

11 German Recipes for an Oktoberfest Feast
Recipe Round-Ups

11 German Recipes for an Oktoberfest Feast

by Miki Kawasaki | The best German recipes are perfect for fall, and especially for Oktoberfest (and yes, they all pair...