The Irish slow-roasted pork shoulder meets every sense of comfort as it gets colder outside. The pork is seasoned with thyme, black pepper, garlic, apple cider, apple cider vinegar, tomato paste, flour, and dark beer and roasted for hours at a low temperature.
The pork stew is served with colcannon, which is an Irish way of cooking mashed potatoes with butter, milk, heavy cream, garlic, leeks, cabbage, scallions, and black pepper.
Ingredients: Pork, dark beer, thyme, salt, black pepper, apple cider vinegar, garlic, tomato paste, flour, canola oil, potatoes, butter, milk, heavy cream, garlic, leeks, cabbage, scallions, salt, black pepper