2 lbs. pork butt or shoulder, trimmed of fat and cut into 1" pieces Salt and pepper 6 Tablespoons olive oil 2 onions, chopped 4 carrots, choppped 2 apples, peeled and cut into 1/2" pieces 2 Tablespoons minced garlic 1 bay leaf 1 cup diced canned tomatoes 2 cups gf chicken broth 1 bottle gf beer (we used Redbridge) 2 Tablespoons brown sugar
Sprinkle the pork with salt and pepper. Heat 4 Tablespoons oil in a heavy pot over medium-high heat. When hot, add pork in two batches and brown well. Remove to a plate. Add remaining oil to the same pot over low heat. Add onions, carrots and apples. Cook for about 10 minutes, or until softened. Add garlic last minute. Add bay leaf, tomatoes, broth, beer and brown sugar and pork to pan and stir. Bring to a boil, reduce heat and simmer; partially covered for 1-1/2 hours. Discard bay leaf, adjust seasonings and serve.