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1
Season the pork generously with salt and pepper.
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2
In a large heavy pot, heat the oil over med-high heat.
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3
Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
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4
Preheat the oven to 300 degrees.
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5
Pour off all but 1 T fat from the pot.
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6
Add the onions, carrot, and garlic and saute over med-high heat until softened, about 5 minutes.
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7
Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
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8
Add the flour and cook, stirring constantly, 2 minutes.
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9
Pour in the beer and stir to scrape up any browned bits on the pot bottom.
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10
Cook until the liquid starts to thicken, about 10 minutes.
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11
Stir in the cider, broth, vinegar, and thyme.
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12
Season with salt and pepper and bring to a boil.
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13
Return the pork to the pot, cover, and cook in the oven for about 3 hours.
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14
Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
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15
Transfer the pork to a cutting board and cover loosely with foil.
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16
Skim the excess fat from the surface of the cooking liquid.
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17
Cut the pork across the grain into thin slices.
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18
Arrange the slices on a platter, spoon the cooking juices over the top and serve.
