Served at the 2013 Holiday Fare Wine Trail
1 Pork Shoulder
4 Stalks Celery, cut into 2 inch pieces
3 Carrot Sticks, peeled and cut into 2 inch pieces
2 Yellow Onions, large dice
1 Qt. Beer (Light or Amber)
Salt and Pepper
Canola Oil
Rub shoulder down with oil and season with salt and pepper.
Score fatty side of pork butt.
In baking pan, put onions, carrots and celery. Place pork shoulder fat side down.
Pour beer in pan, do not need to pour over pork itself.
Cover with foil and cook for 1 hour.
Uncover and flip pork over. Recover and cook for additional 4 hours, until internal temperature is 165 degrees.
Once done, remove pork and strain juice, reserving vegetables.
Heat juice and thicken to use as gravy.
Serve over spaetzle or mashed potatoes. Serve with Star Lane Pinot Noir.
Schweinebraten and Sauteed Spaetzle served at Holiday Fare Wine Trail at Dierberg Star Lane
