2.3 - 3 lb. boneless pork shoulder, quartered
3 large yellow onions, sliced
3 celery stalks, sliced
3 garlic cloves, rough chopped
3 tbsp. tomato paste
2 tsp. chopped thyme
1 bay leaf
1/2 cup Bourbon (I prefer Maker's Mark)
1 - 28 oz. can diced tomatoes
2 - 28 oz. cans Cannellini beans, drained and rinsed
1/2 cup maple syurp (I prefer Burton's)
3 cups chicken broth
1/2 lb. bacon, diced
3 cups bread crumbs
1 tbsp. rubbed sage
Season the pork shoulder with salt and pepper and brown on your stovetop on all sides in a pan that has been prepped with 1/4 cup olive oil over medium-high heat. Remove and set aside.
Reduce heat to medium and add onions, celery and garlic - cook until softened, roughly 5-7 minutes. Add tomato paste, thyme, bay leaf, Bourbon, canned tomatoes, beans, maple syrup and broth. Bring to simmer, stirring regularly for three minutes. Add pork back to pot then cover, simmering for roughly 3 hours - the pork should be very tender. Simmer with cover off for an additional 15-30 minutes to reduce liquid if necessary. Taste the mixture and adjust with salt & pepper to taste.
In a nonstick fry pan, cook bacon until crisp. Remove from heat and add bread crumbs and sage, stirring to combine the mixture. Place back on stove and cook until mixture crisps up and browns. Sprinkle over top of stew and serve.