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1
Preheat the oven to 400 degrees F. Heat 3 tablespoons of the oil in a large saute pan over medium-high heat.
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2
When the oil begins to smoke, carefully place one piece of pork in the saute pan and sear, turning once, until golden.
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3
Remove to a plate and repeat with the remaining pieces of pork.
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4
Set aside.
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5
Carefully add the beer to the drippings in the pan and cook, scraping up the cooked bits with a wooden spoon, until reduced.
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6
Heat the remaining 5 tablespoons of oil in a large flame-proof roasting pan over medium heat.
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7
Add the celery, onions, carrots, garlic and cook, stirring occasionally, until caramelized, 8 to 10 minutes.
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8
Add the pork to the roasting pan.
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9
Add the deglazed pan juices and enough chicken stock to cover the pork and vegetables.
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10
Add the peppercorns, thyme, bay leaves and 2 generous pinches of salt.
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11
Cover the pan with foil and braise for 3 hours.
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12
Remove the foil and roast 30 minutes more.
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13
This will allow the pork to gain a beautiful color and for the braising liquid to reduce.
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14
Let the pork cool in the braising liquid for 30 minutes to increase tenderness.
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15
Remove the pork from the roasting pan and strain the braising liquid.
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16
Refrigerate separately until ready to use.
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17
The pork can be served sliced or shredded.
