Ingredients:
- 1 lb pork shoulder, cubed
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup beer stout or dark ale
- 1/2 cup balsamic vinegar
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 lb cavatappi pasta
- Fresh parsley for garnish
Instructions:
Season cubed pork shoulder with salt and pepper
Heat olive oil in a large pot over medium-high heat
Brown pork shoulder cubes on all sides, then remove from the pot and set aside
In the same pot, add diced onion and minced garlic
Saut until softened and fragrant
Deglaze the pot with beer, scraping up any browned bits from the bottom
Stir in balsamic vinegar, chicken broth, tomato paste, and brown sugar
Return the pork shoulder to the pot
Bring the mixture to a simmer, then reduce heat to low and cover
Let it braise for 1
5 to 2 hours, or until the pork is tender and the sauce has thickened
While the pork is braising, cook cavatappi pasta according to package instructions until al dente
Drain and set aside
Once the pork is done, taste and adjust seasoning if needed
Serve the beer balsamic braised pork over cooked cavatappi pasta, garnished with fresh parsley

