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**Step 2: Brown the Pork**
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork chunks and sear them on all sides until they are nicely browned. This step will help develop a rich crust on the meat, adding even more flavor to the finished dish. After the pork is browned, remove it from the pot and set it aside.
**Step 3: Sauté the Vegetables**
In the same pot, add the chopped onions and garlic. Sauté them over medium heat for about 5 minutes, or until the onions become translucent and softened. The fond (the brown bits left in the pot from browning the pork) will mix with the onions, adding even more depth of flavor to the braising liquid.
**Step 4: Add the Braising Liquids**
Once the onions and garlic are soft, it’s time to deglaze the pot. Pour in the beer, scraping the bottom of the pot with a wooden spoon to lift any browned bits stuck to the bottom. The beer will add a slight bitterness and complexity that balances the sweetness of the maple syrup.
After the beer is added, stir in the maple syrup, Dijon mustard, and chicken broth (or water). Add the thyme and rosemary, if using. Bring the mixture to a simmer, and taste it to adjust seasoning with salt and pepper if necessary.
**Step 5: Braise the Pork**
Return the pork chunks to the pot, ensuring they’re submerged in the liquid as much as possible. Cover the pot with a lid and place it in a preheated 325°F (163°C) oven. Allow the pork to braise for 2.5 to 3 hours, or until it’s fork-tender and easily falls apart. You can also braise it on the stovetop over low heat, but the oven method ensures even cooking and better control of temperature.
Every 45 minutes or so, check on the pork and spoon some of the braising liquid over the top to keep it moist and flavorful. The beer and maple syrup mixture will reduce and thicken slightly, creating a rich sauce.
**Step 6: Finish and Serve**
Once the pork is done, remove the pot from the oven. Using tongs, transfer the pork chunks to a serving platter. If you prefer, you can shred the pork into smaller pieces for easier serving. Spoon some of the braising liquid over the top, ensuring each bite is as flavorful as possible.
Garnish the dish with freshly chopped parsley to add a burst of color and freshness. Serve the braised pork alongside mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
### **Serving Suggestions**
This braised pork with beer and maple syrup pairs wonderfully with a variety of side dishes. Here are some great options to consider:
– **Mashed Potatoes**: Creamy mashed potatoes are perfect for soaking up the rich sauce.
– **Roasted Vegetables**: Roasted carrots, parsnips, or Brussels sprouts are flavorful and complement the pork’s savory sweetness.
– **Steamed Rice**: White or brown rice will do a great job of absorbing the flavorful sauce.
– **Crusty Bread**: Serve with a thick slice of warm, crusty bread to mop up the braising liquid.
### **Why This Recipe Works
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