Ingredients: 2 poundsBoneless pork shoulder 1/3 cup Flour 1 1/2 teaspoons Salt 1/4 teaspoon Black pepper 2 tablespoons Vegetable oil 4 large Onions, peeled and sliced 1/2" thick 1 small clove Garlic, minced 1/4 cup Fresh parsley, minced 1 teaspoon Caraway seed 1 Bay leaf 1 can (14 1/2-oz.) chicken broth 1 can (12 oz.) beer 2 tablespoons Red wine vinegar 1 tablespoon Brown sugar, packed

Recipe Info Category: Stews Rating: 2 Contributor: Rebecca King

Combine flour, salt and pepper in a shallow dish or large plastic bag; dredge or toss pork to coat. Heat oil in deep skillet or Dutch oven; brown meat over medium-high heat. Add onions and garlic.

Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to boil. Lower heat, cover and simmer 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serves 6 to 8.