Ingredients:1 onion, sliced thin1 apple, sliced thin1 pork butt1 can or bottle of beer (I used IPA)1 cup of Apple Cider1 tablespoon cumin1 tablespoon sweet paprika 1 teaspoon salt1 teaspoon black pepper or red pepper
Directions:Caramelize the onion in a little butter or olive oil in a Dutch oven (or pot that can go into the oven and has a lid) over low heat until brown. Then remove from pan and set aside.
Rub the spice mixture over pork (ideally the pork will have been resting on the counter for about 30 minutes before you add it to the pan) and then turn the heat up in the same pan the onions were in and add a little oil and sear over medium high to high heat turning often to brown all sides.
Once its all browned, pour in 1 can of beer and 1 cup of apple cider.
Put onions back into the pan along with the sliced apple and cover and braise in the oven at 225 degrees fahrenheit for 4 to 5 hours turning once at about 2 hours.
Serve with roasted carrots, fregula, thin sliced apple & minced chives & lemon zest with a bit of sauce from the pan.