This sweet and sour recipe boasts German flavors of beer, caraway and onion that all harken back to Milwaukee’s culinary roots. The dark Pork meat from the shoulder roast is perfect for the rich flavors of this meal. This recipe will warm you up on a crisp evening and you’re sure to enjoy the smell as it roasts. Serve with mashed potatoes for a hearty meal and enjoy!
- 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!