Milwaukee Pork Stew - Pork Recipes - LGCM

Ingredients

• 4 lb LGCM Boneless Pork Shoulder Roast (cut into 1/2″ cubes)
• 4 Onion (peeled and sliced into 1/2″ thick pieces)
• 14.5 oz Chicken Broth
• 1 bottle Beer (use a Milwaukee beer for authenticity; darker beer for richer flavor and lighter beer for lighter flavor)
• 1 clove Garlic (crushed)
• .33 cup Flour
• 2 Tbsp Vegetable Oil
• 2 Tbsp Red Wine Vinegar
• 1 Tbsp Brown Sugar
• 1 tsp Caraway Seed
• 1 leaf Bay Leaf
• 1.5 tsp Salt
• .25 tsp Pepper
• In a bowl, toss together the flour, salt and pepper, and dust the pork cubes with the mixture.
• Heat the oil in a Dutch oven over medium high heat, and sear the pork cubes until all the sides of the pork are an even brown color.
• Add the onions and garlic to the Dutch oven and cook until the onions are soft, stirring for even cooking.
• Once the onions are soft, stir in caraway seed, bay leaf, chicken broth, beer, vinegar and brown sugar.
• Bring the stew to a boil, and then lower heat, cover and simmer for 1 hour, until pork is very tender, stirring occasionally.
• Once pork is tender, remove bay leaf from stew, serve over Mashed Potatoes and enjoy!