Beer-Braised Pork with Spaghetti

Marinate the Pork In a large bowl, combine the pork shoulder chunks, beer, minced garlic, paprika, dried thyme, salt, and black pepper. Mix well to coat the pork evenly. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.

Prepare the Sauce In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.

3.Add the diced red bell pepper to the pot and cook for another 2 minutes.

4.Pour in the crushed tomatoes, beer, tomato paste, dried oregano, dried basil, salt, and red pepper flakes. Stir well to combine. Bring the sauce to a simmer and let it cook for 20 minutes, stirring occasionally.

Cook the Spaghetti While the sauce is simmering, bring a large pot of water to a boil. Add the tablespoon of salt and the spaghetti. Cook the spaghetti according to the package instructions until al dente. Drain the cooked spaghetti and set aside.

Cook the Pork Remove the marinated pork from the refrigerator. Heat a separate large skillet over medium-high heat. Add the pork, along with the marinade, to the skillet. Cook the pork until browned and cooked through, about 8-10 minutes. Remove the pork from the skillet and set aside.

Blend the Sauce Using a blender or immersion blender, blend the sauce until smooth and creamy.

Simmer the Pork Return the cooked pork to the skillet and pour the blended sauce over it. Stir well to coat the pork in the sauce. Simmer the pork in the sauce for another 5 minutes over low heat.

Serve Serve the beer-braised pork over the cooked spaghetti. Garnish with chopped fresh parsley and grated Parmesan cheese.