- 8 ounces pancetta, finely chopped
- 2 medium onions, thinly sliced
- 1 bone-in pork shoulder (8 pounds), skin on, room temperature
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 head garlic, minced
- 2 teaspoons fennel seeds, toasted and ground
- 2 teaspoon crushed coriander seeds
- 2 cups gluten-free ale–(My fave is Celia Saison by Ipswich Ale Brewing Co. so flavorful and orangy spicy)
- 1 cup homemade or store-bought organic low-sodium chicken stock
- Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
- Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
- Score the fat on the pork. Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
Add garlic and spices to pot. Cook until fragrant, about 1 minute.
Add ale, stock, pancetta, and onions; bring to a simmer.
Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours.
Shred meat (just what you’re using) using 2 forks, and drizzle with warm skimmed jus.
Serving suggestion: Pile shredded pork on plate alongside risotto. Drizzle with jus.