1 NCC Berkshire pork shoulder roast 3-5lbs

2 tsp vegetable oil

1 whole onion

1 container fresh baby bella mushrooms, stemmed and halved

8 leaves of fresh sage

3-4 slices of NCC bacon

1 bottle of Southern Nut Pecan Ale

Salt and pepper

Leave shoulder out for 1 hour and bring to room temperature.  Salt and pepper each side.  Set on Med-High, put 2 teaspoons of vegetable oil in a heavy cast iron skillet and sear pork shoulder on each side until a crust forms. Take shoulder out, drain pork fat, leaving a few teaspoons of fat at the bottom.  Turn heat down to Med-Low and add whole onion, cooking until onions are clear about 8 min.   Once clear, take off of heat and add the onions to a crockpot.  Place pork shoulder on top of onions.  Lay sage leaves in rows on top of pork shoulder and cover each ‘row’ of sage leaves with a long slice of bacon.  Add mushrooms and bottle of beer.  Cover and cook for 6 hours on low heat in crockpot.

*recipe courtesy of Jennifer Ghanem