INGREDIENTS
6 oz
Pancetta
1
Pork shoulder (6 to 7 pounds), bone-in
1
head Garlic
2
Onions, medium
1 cup
Chicken stock, homemade or store-bought low-sodium
1 tsp
Coriander seeds
2 tsp
Fennel seeds, toasted and ground
1
Salt and freshly ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin
2 cups
Belgian-style ale