Slow-Cooked Pork in Beer

1. 1

   Slice 2 onions into thin crescents, and fry gently in the oil, preferably in a deep dish which can be transferred to the oven.

2. 2

   Sprinkle the onions with brown sugar and continue cooking over a low flame for about ten minutes.

3. 3

   You could continue to caramelize them, but it only took about ten minutes before I got bored.

4. 4

   Season each side of the pork in preparation for searing.

5. 5

   Turn the flame up to medium and put the pork in the dish, searing each side for two to three minutes.

6. 6

   Add the ketchup and stir it into the onion mixture, being veeeery careful not to burn yourself.

7. 7

   Pour in the beer.

8. 8

   This amount didnt quite cover my pork but I wasnt bothered.

9. 9

   Season with chilli, salt and pepper to taste.

10. 10

    Stir the mixture and put in the oven at 120 degrees F (250 degrees Fahrenheit) for four hours, turning the meat over every hour.

11. 11

    After four hours, shred the meat into roughly bite-sized pieces.

12. 12

    If using desired, slice another onion into thin crescents and add it to the pan now.

13. 13

    Add a little more beer if necessary, and cook at the same temperature for another hour, preparing your side dishes in the meantime.

14. 14

    Serve with mashed potatoes and vegetables.

* Per serving · 4 servings · Values may vary.