Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160°C (325°F) and pat dry 1.5 kilograms of pork shoulder with paper towels, then season all sides generously with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large oven-safe Dutch oven over medium-high heat, then sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side, and remove the pork to a plate.

3. 3

   Add 2 diced large onions, 4 minced garlic cloves, and 50 grams of thinly sliced fresh galangal to the same pot, cooking until softened, about 5-7 minutes.

4. 4

   Deglaze the pot with 500 milliliters of German dark beer, scraping up any browned bits from the bottom, then add 250 milliliters of chicken or vegetable broth, 2 tablespoons of apple cider vinegar, 3 bay leaves, 1 teaspoon of juniper berries, and 1 teaspoon of caraway seeds.

5. 5

   Return the seared pork shoulder to the Dutch oven, ensuring it is mostly submerged in the liquid, then add 2 cored and quartered medium Granny Smith apples around the pork.

6. 6

   Bring the liquid to a simmer on the stovetop, then cover the Dutch oven tightly and transfer it to the preheated oven to slow-cook for 3 to 4 hours, or until the pork is fork-tender.

7. 7

   Remove the pork from the pot and let it rest for 10 minutes before shredding or slicing, then skim any excess fat from the sauce, adjust seasoning, and serve the pork with the rich galangal-infused sauce, garnished with 2 tablespoons of chopped fresh parsley.