Braised pork with cinnamon and beer

Tonight I made a recipe I got from the pork board on twitter. They found it here (http://fiveandspice.wordpress.com/2012/04/11/pork-braised-with-beer-and-cinnamon/comment-page-1/#comment-3528). It took several hours, as a good braise will with a big hunk of meat (my pork shoulder was 4 pounds), but man, was it yummy! And easy!

Brown the meat. Sauté some onions. Add cinnamon sticks. Deglaze with brown ale (I used Newcastle). Bake for 3 hours until meat is falling apart. Done. She (and I) served it with polenta, but I am sure mashed potatoes, rice, or anything would work.

I have some meat left over, and a lot of broth. I may make some soup with it...add noodles? I'll let you know :)