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1 5-pound Boneless Boston Pork Roast
3 Tbsp. Vegetable Oil
Coarse Salt; to taste
Freshly Ground Pepper
2 Celery Stalks, diced
2 Onions, diced
8 Cloves Garlic, minced
1 Plum Tomato, diced
1/2 cup Balsamic Vinegar
4 12-ounce Bottles Guinness
1 Baking Potato, peel and cut into 1” chunks
1 Sweet Potato, peel and cut into 1” chunks
1 Turnip, peeled and cut into 1” chunks
2 Parsnips, peeled and diced
2 Carrots, peeled and diced
1/2 cup Chopped Parsley, for garnish
Heat oven to 250. Rub pork with oil and season liberally with salt and pepper. In a large Dutch oven, over medium-high heat, place meat fat-side down and brown each side for about 5 minutes. Remove meat from pot, and pour off most of the remaining fat, reserving enough to sauté the onions, celery, and garlic until translucent (about 5 minutes). Add tomato and deglaze the pot with balsamic vinegar. Pour in beer, and return meat to pot. Bring to a simmer over high heat and cover. Transfer to oven for 3 hours.
After 3 hours, remove pot from oven and skim off any excess fat. Add remaining vegetables and cover. Return to oven for 60 minutes. When finished the meat and vegetables should be fork tender. To serve, slice meat across the grain, arrange on platter with vegetables and sprinkle with parsley.
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