Pleurisy Versus Emphysema

Ham beer Sugar maple

butter 15 ml (1 tbsp) 1 clove
garlic, minced
1 onion, chopped 1 bottle
of 340 ml of strong beer in 250 ml
choice of chicken or beef
80 + 60 ml maple syrup (1 / 3 + 1 / 4 cup )
45 ml Dijon mustard (3 tbsp)
2 cloves 1 stick cinnamon

5 ml coriander seeds (1 teaspoon)
pepper to taste
smoked pork shoulder picnic or approximately 2.5 kg


In a large saucepan, melt butter over medium heat and cook garlic and onion. Add beer, chicken or beef, 80 ml (1 / 3 cup) maple syrup mustard, spices and pepper to taste. Mix well to dissolve the mustard and bring to a boil. Place the pork shoulder smoked pot. Bring to a boil, cover and simmer for 1 hour 30 minutes or until meat is tender. Preheat oven to 200 º C (400 º F). Remove the pork shoulder of the pan, remove the netting around the meat (remove rind and some of the fat if desired) and place it in a baking dish. Return pan to the heat and reduce broth by half. Add the remaining (60 mL) maple syrup. Brush the meat with the reduced broth and bake 15-20 minutes. Baste frequently during cooking. Slice smoked pork shoulder picnic and serve with vegetables of your choice.