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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pork shoulder (or about 3 pounds of cubed meat, trimmed of fat)
- 1/2 lb. pork bones (optional)
- 1/4 cup gluten free flour (I used Bob’s Red Mill)
- 2 tsp. sea salt (pink, or to taste divided)
- 2 tsp. freshly ground black pepper
- 3 large yellow onion (medium or one, chopped, about 3-4 cups)
- 4 large carrots (peeled and diced)
- 1 lb. Yukon Gold potatoes (baby or small, quartered)
- 1 1/2 tsp. caraway seeds
- 1 1/2 cups gluten (free dark beer like Green’s Gluten-Free Discovery see notes)
- 1 1/2 cups pork broth
- 2 bay leaves
- 2 Tbsp. avocado oil (optional)
- 1/2 lb. ribs (kale, removed, chopped)
- 1/4 cup Italian flat leaf parsley (chopped)
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