Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic
Not too tricky
- 1.5kg (3lbs) Boned and rolled pork shoulder, collar or leg joint
- 10 Shallots, peeled and halved
- 1 Garlic bulb, cut in half
- 2 x 15ml (2tbsp) Light brown sugar
- 300ml (½pt) Pale/blonde beer
Preheat the oven.
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.
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’.
Cook at a low tempreature (150C or 130C for fan ovens).
Remove the joint from the oven when the cooked juices run clear, then allow it to stand for at least 10-15 minutes.
Either reduce the cooking juices slightly to a thin gravy or thicken it with gravy granules.
Accompany with beer batter Yorkshire puddings and roasted parsnips.