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Brussels Sprouts And Bacon Choucroute With Pork Shoulder, Sausages And Stout

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Ingredients

3/4 cup packed light brown sugar

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chili powder

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

One 4-pound pork shoulder, boned, rolled and tied

1/4 cup worcestershire sauce

12 ounces stout beer, such as Flying Dog Imperial Porter

3 large bay leaves

1 small bunch thyme, tied

1 tablespoon dried juniper berries

Four 4-ounce mild sausages (uncooked), such as bratwurst or Italian

Four 4-ounce spicy sausages (uncooked), such as chorizo, andouille or merguez

6 strips (9 ounces total) thick-sliced good-quality smoked bacon, preferably Black Forest

2 tablespoons olive oil

2 pounds brussels sprouts, trimmed, rinsed and cut into thin slices

6 medium carrots (12 ounces total), trimmed, peeled and cut into thin coins

8 cloves garlic, coarsely chopped

1/2 cup pork cooking liquid

Freshly squeezed juice of 1 lime (1 tablespoon)

Kosher salt

Freshly ground black pepper

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