My great friend Lisa Jacquemetton shared this recipe with me after having it at her home one evening for dinner. Outstanding!

Her original recipe can be found by clicking here but I converted it to cook in the Crockpot.

Braised Pork Shoulder

• 2 medium onions, thinly sliced
• 1 bone-in pork shoulder (6-7 lbs.)
• coarse salt and pepper
• 2 tbsp olive oil
• 1 head of garlic minced
• 2 tsp fennel seeds,
• 1 tsp crushed coriander seeds
• 2 cups Belgian style ale
• 1 cup chicken stock

1. Sear the Pork Shoulder in a large frying pan - in olive oil. Sear all sides.
2. Remove the Pork Shoulder and put it in the Crockpot.
3. Add onions, garlic and spices. Cook until a little bit soft and you can smell the spices.
4. Pour Beer over meat and then pour everything you just cooked into the crockpot,  as well as one cup of chicken broth.
5. Cook on low all day and shred meat with fork after cooking for 8 hours. Salt and pepper to taste.

Serve with creamy polenta - click for recipe and a fresh vegetable!