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8 servings
Ingredients:
1 (4 pound) pork shoulder roast 2 (16 ounce) cans cannellini beans1 (12 fluid ounce) can beer1 (28 ounce) can stewed tomatoes, drained2 large onions, coarsely chopped10 shallots, peeled10 cloves garlic, peeledsalt and black pepper to taste2 bay leaves3 sprigs fresh rosemary
Instructions:
Preheat oven to 275 degrees F (135 degrees C).In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes.Place roast into a large roasting pan.Pour beans, beer, and tomatoes over roast.Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.Cover, and bake for 4 hours.Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
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