Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic

Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic

Cooking Time

cooking time
5 hours

Not Too Ticky Cooking Skill

cooking skill
Not too tricky

Serves

serves
7 people

Ingredients

  • 1.5kg (3lbs) Boned and rolled pork shoulder, collar or leg joint
  • Oil
  • Salt
  • 10 Shallots, peeled and halved
  • 1 Garlic bulb, cut in half
  • 2 x 15ml (2tbsp) Light brown sugar
  • 300ml (½pt) Pale/blonde beer

Method

Preparation

Preheat the oven.

1

If required, 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.

2

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’.

3

Cook at a low tempreature (150C or 130C for fan ovens).

4

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

5

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

Serving Suggestions

 

Accompany with beer batter Yorkshire puddings and roasted parsnips.