Pork Shoulder with Guinness Dried Cherries and Sweet Potatoes recipes
Ingredients
- 5 cups Guinness stout
- 1 cup dried cherries
- 1/3 cup balsamic vinegar
- 2 tablespoons vegetable or extra-virgin olive oil
- 1 (5 1/2 pound) pork shoulder roast (I used pork butt, which I believe is the same thing)
- kosher salt
- ground black pepper
- 3 large red onions, peeled and sliced
- 1/2 teaspoon crushed black pepper
- 4 garlic cloves, peeled and finely minced
- 1 tablespoon tomato paste
- 5 whole allspice, crushed
- 2 bay leaves
- 1/4 cup molasses
- 3 tablespoons packed dark brown sugar
- 2 pounds sweet potatoes or yams, peeled and roughly chopped (I did cubes)
Instructions
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