Ingredients:

• 2 bottles Guinness Stout
• 2/3 cup dried cherries
• 2-3 T, balsamic vinegar
• 3-4 pound pork shoulder, rinsed and patted dry
• 2 medium red onions, chopped coarse
• 3-4 garlic cloves, minced
• 1-2 T. tomato paste
• 3-4 whole allspice, toasted and crushed
• 2 bay leaves
• 3 T. molasses
• 2 T. brown sugar
• 3 large sweet potatoes, peeled and cut into bit size pieces

Procedure:

Preheat oven to 300 degrees.Bring the Guinness, cherries and vinegar up to a simmer and remove from heat. Let sit at least 2 hours or overnight.In a Dutch oven, add 2 T. olive oil,. Liberally salt and pepper the pork should and pan sear until nicely browned on all sides. Transfer to a platter and sauté the red onions for about 5 minutes. Add the garlic and cook for another 3-4 minutes.

Stir in the tomato paste and add the pork shoulder. Pour in the Guinness mixture ,the allspice, bay leaves, molasses and  12 oz. water.

Bake for about 2 hours and then add the sweet potatoes. Bake for another hour or until the roast is fork tender. Slice and serve.

Serves 8.