Irish Pork Stew

I love a good stew on a cold day, despite what you would assume this stew does not need a Guinness, feel free to add it though!

Ingredients

Pork shoulder blade roast

2 parsnips

2 carrots

12 brussel sprouts

1 large onion

4 cups chicken broth

4 cups pork broth

Spices

1 tbsp Garlic

1 tsp Salt

1 tsp Pepper

1/2 tsp Rosemary

1/2 tsp Sage

1/4 tsp Carroway seeds

1/4 tsp Cayenne pepper

1. Start off with deboning the pork shoulder and immediately place bone in simmering water, this will make a quick pork broth for the stew.

2. Cut pork into roughly 1/2 inch cubes and season well with garlic, salt and pepper.

3. Peel carrots and parsnip then rough cut into bite sized pieces. Do the same with the onion. Halve the brussel sprouts. Now I fried all the vegetables together in a tbsp of olive oil until nicely browned, unfortunately the brussel sprouts seemed to fall apart during this process.

* I recommend coating the sprouts in a thin layer of oil and baking then at 425° for 20 minutes instead then setting aside to add back in later for a better presentation.

4. After cooking vegetables set aside.

5. Add another tbsp of olive oil to Dutch oven and braise the cut pork until browned and fat is rendered. Drain off excess fat and add 1 tbsp corn starch, coat pork then add in 2 cups pork broth. Pour in cooked veggies (not brussel sprouts if baked). Add spices then mix in 4 cups chicken broth.

At this point I placed stew on the BBQ maintaining a temperature of 300° for 4 hours. Every 1/2 hour stir stew to prevent burning.