2 lb. boneless pork shoulder or sirloin, cut into 1/2 inch cubes
1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. vegetable oil
4 lg. onions, peeled and sliced 1/2 inch thick
1 clove garlic, minced
1/4 c. chopped fresh parsley
1 tsp. caraway seeds
1 bay leaf
1 (10 1/2 oz.) can chicken broth
1 (12 oz.) can or bottle beer
2 tbsp. red wine vinegar
1 tbsp. brown sugar

Coat pork with combined flour, salt and pepper. Heat oil in large pot or 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 boil. Cover, cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Discard bay leaf. Makes about 8 servings.