1. Sear the Meat: Season the pork generously with salt and pepper. In a large heavy-bottomed pot (like a Dutch oven), heat the oil over medium-high heat. Brown the pork in batches until golden. Remove and set aside.
2. Sauté Aromatics: In the same pot, add the onions and carrots. Cook for 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
3. Deglaze: Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the Guinness, scraping the bottom of the pot to release all the flavorful browned bits.
4. Simmer: Add the stock, brown sugar, thyme, bay leaf, and the browned pork. Bring to a boil, then reduce heat to low.
5. The Long Cook: Cover and simmer gently for about 90 minutes.
6. Add Potatoes: Stir in the potatoes and continue simmering for another 30 minutes, or until both the pork and potatoes are melt-in-your-mouth tender.
7. Finish: Remove the thyme sprigs and bay leaf. Taste and adjust seasoning. Top with fresh parsley.

Why This Works

• The Cut: Pork shoulder has enough fat and connective tissue to stay juicy during a long simmer; don’t use pork loin, as it will dry out.
• The Liquid: The combination of stout and stock creates a complex, “pub-style” gravy that feels authentic to the holiday.