Palette de Porc à la Bière

Name: Palette de Porc à la Bière
Yield: Serves 4
Cuisine: French
Ingredients: 4 to 6 lb/1.8 to 2.7 kg pork shoulder (the palette), bone in; salt and pepper; 4 tbsp/56 ml olive oil; 4 garlic cloves; 2 carrots, chopped; 2 small onions, thinly sliced; 2 tbsp/28 g butter; ¼ cup/56 ml cider vinegar; 2 tbsp/28 g flour; 1 cup/225 ml chicken stock or broth; 12 ounces/340 ml beer; 4 tbsp/56 ml Dijon mustard; 2 tbsp/28 g bread crumbs (unseasoned, not toasted)

Preparation info

Serves
4

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

4 to 6 lb/1.8 to 2.7 kg pork shoulder (the palette), bone in
salt and pepper

Europe
Americas
France
United States
Main course
Mediterranean
New York

Method

Cook the Pork

Season the pork all over with salt and pepper. Heat 2 tablespoons/28 ml of the oil in the large pot over high heat. Then add the butter. Let it foam,