Amber beer may easily be substituted for Oktoberfest.

Shawn Carleton, Everett, Washington
Recipe by Southern Living October 2007

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Recipe Summary

prep:
20 mins
cook:
2 hrs 30 mins
total:
2 hrs 50 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pork into 3-inch pieces; sprinkle evenly with salt and pepper, and place in a large Dutch oven. Stir in beer, broth, and onion. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 1 1/2 to 2 hours or until pork shreds easily with a fork.

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  • Remove pork, and shred with 2 forks. Skim fat from surface of broth in Dutch oven.

  • Return pork to Dutch oven, and stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender.

  • Note: For testing purposes only, we used Saint Arnold Oktoberfest beer.

  • Kitchen Express Pork-and-Greens Stew: Omit salt. Substitute 2 (17-oz.) packages fully cooked pork roast au jus for pork shoulder roast. Rinse pork roast, and shred. Combine pork, pepper, beer, broth, and onion in Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Stir in greens and hominy. Bring to a boil; reduce heat, and simmer 20 minutes or until greens are tender. Note: For testing purposes only, we used Hormel Pork Roast Au Jus.

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