Ingredients:  
                                                                           
1 lb (500 g) pork shoulder
1 Tbs rose paprika
2 large onions
½ cup (50 g) pork fat
1 tsp caraway seeds
1 bottle Pilsner Urquell
1 slice of black bread
Salt, black pepper

        Preparation:

• Cube the pork and mix with the paprika. Peel the onions, chop them coarsely and fry in the fat. Add and brown the meat, stirring for about 10 minutes.
• Add the caraway seeds and half the beer, cover and simmer for about 45 minutes.
• Crumble the bread and add in to the meat with the rest of the beer, simmer for a further 15 minutes, and season with salt and pepper before serving.