Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic

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Try our mouth-watering slow cooked pork shoulder in beer for an easy, but impressive way to enjoy pork that tastes delicious.

Prep time: 10 mins

Cook time: 4 hrs and 0 mins

Serves: 7

Cooking Skill: Not Too Tricky

Ingredients

1.5kg boned and rolled pork shoulder, collar or leg joint
2 tablespoons oil
1 shallots, peeled and halved
1 garlic bulb, cut in half
2 tablespoons light brown sugar
300ml pale or blonde beer

Method

Step 1

Preheat the oven to 150°C, 130°C Fan, Gas Mark 3.

Step 2

Weigh the joint and calculate the cooking time.  Dry the rind and score deeply using a sharp knife.  Brush with oil and sprinkle with salt.  Place the joint in a shallow roasting tin lined with foil.  Add the shallots, garlic, sugar and beer.

Step 3

Scrunch the foil loosely around the joint leaving the rind exposed – this will help to prevent the juices evaporating but allow the rind to ‘crackle’.

Step 4

Roast the joint for the 3-4 hours.

Step 5

Remove the joint from the oven when the cooked juices run clear, then allow it to stand for at least 10-15 minutes.

Step 6

Either reduce the cooking juices slightly to a thin gravy or thicken it with gravy granules.

Step 7

Serve the joint with beer batter Yorkshire puddings and roasted parsnips.

Tips and Serving Suggestions

If preferred, replace the beer with hot vegetable or chicken stock.

Method

Step 1

Preheat the oven to 150°C, 130°C Fan, Gas Mark 3.

Step 2

Weigh the joint and calculate the cooking time.  Dry the rind and score deeply using a sharp knife.  Brush with oil and sprinkle with salt.  Place the joint in a shallow roasting tin lined with foil.  Add the shallots, garlic, sugar and beer.

Step 3

Scrunch the foil loosely around the joint leaving the rind exposed – this will help to prevent the juices evaporating but allow the rind to ‘crackle’.

Step 4

Roast the joint for the 3-4 hours.

Step 5

Remove the joint from the oven when the cooked juices run clear, then allow it to stand for at least 10-15 minutes.

Step 6

Either reduce the cooking juices slightly to a thin gravy or thicken it with gravy granules.

Step 7

Serve the joint with beer batter Yorkshire puddings and roasted parsnips.

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