- 1 tbsp butter
- 1 clove garlic, minced
- 1 onion, minced
- 1 strong beer of your choice
- 1 cup chicken or beef broth
- 1/3 + 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
- 3 tbsp Dijon mustard
- 2 cloves
- 1 cinnamon stick
- 1 tsp coriander seeds
- Freshly ground pepper, to taste
- 1 2.5-kg (5 1/2-lbs) smoked pork shoulder (bone in)
- Melt butter in a large casserole over medium heat. Add onions and garlic and sauté.
- Add the beer, chicken or beef broth, 60 ml (1/4 cup) of maple syrup, mustard, spices and pepper. Mix well to blend the mustard in and bring to a boil.
- Place the pork in the casserole. Bring to a boil, cover and let simmer for 1 1/2 hours or until the meat is tender.
- Preheat the oven to 200ºC (400ºF).
- Remove the pork from the casserole; remove the string from around the shoulder (remove the skin and trim off some fat, if desired) and place in an oven-proof dish.
- Cook the broth mixture until it is reduced by half. Add the remaining 60 ml (1/4 cup) maple syrup.
- Baste the meat with broth and place in the oven for 15 to 20 minutes. Baste frequently.
- Carve the pork and serve with your choice of vegetables.