|2 kg||pork shoulder (boneless)|
|1 tbsp||tomato paste|
|375 ml||dark beer|
|1 tbsp||Dijon mustard|
|125 ml||apple cider|
|2 tbsp||apple cider vinegar|
|2 tbsp||mustard powder|
|250 ml||chicken stock|
|flour for thickening|
Finely dice carrot, mince garlic, and slice shallots.
Trim excess fat from pork shoulder, if desired. Season with salt and pepper. Heat a large, ovenproof pot over medium-high heat. Brown pork on all sides, then transfer to plate and set aside.
Preheat oven to 150°C/300°F. Pour off almost all fat from pot, leaving some fat to coat the bottom for browning. Then, add carrots, garlic, and shallots. Sauté over medium-high heat for approx. 3 – 5 min. until vegetables soften and become fragrant.
Stir in tomato paste and cook for approx. 2 min., then deglaze with beer. Scrape up any brown bits from the bottom of the pan with the cooking spoon.
Add flour and whisk until combined. Cook for approx. 10 min. until mixture starts to thicken. Stir in cider, vinegar, chicken stock, Dijon mustard, mustard powder, and thyme. Season with salt and pepper to taste.
Return pork to pot, cover, and transfer to oven. Cook for approx. 3 hrs. at 150°C/300°F, then uncover pot and continue to cook for approx. 1 hr., or until the meat is fork tender. Transfer pork to cutting board and tent with aluminum foil to keep warm.
Meanwhile, bring pan juices to a simmer on medium-high heat and let reduce slightly. If desired, combine some more flour with some water to create a slurry, then whisk into sauce to thicken.