2 pounds boneless pork shoulder or sirloin
cut into 1/3 cup all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon black pepper 2 tablespoons vegetable oil 4 large onions
peeled and sliced 1/2-inch thick 1 clove garlic
minced 1/4 cup chopped fresh parsley 1 teaspoon caraway seed 1 bay leaf 1 can (14 1/2 oz.) chicken broth 1 can (12 oz.) beer 2 tablespoons red wine vinegar 1 tablespoon packed brown sugar
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.