Palette de Porc à la Bière

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

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

Americas
Europe
United States
France
Main course
New York
Mediterranean

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,