2 pounds pork shoulder, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons oil
4 large onions, sliced
1 clove minced garlic
1/4 cup chopped parsley
1 teaspoon caraway seed
1 (14 ounce) can chicken broth
1 (12 ounce) can beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar

In a medium bowl, combine flour with salt and pepper; add pork cubes, turning to coat well. In a Dutch oven, heat oil; brown meat over medium high heat. Add onions and garlic. Cook and stir for 5 minutes. Pour off drippings. Stir in parsley, caraway seed, chicken broth, beer, wine vinegar and brown sugar. Bring mixture to a boil. Reduce heat, cover and simmer 1 to 1 1/4 hours or until meat is tender. Stir occasionally.

Serves 8.