Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic
Try our mouth-watering slow cooked pork shoulder in beer for an easy, but impressive way to enjoy pork that tastes delicious
Not too tricky
- 1.5kg boned and rolled pork shoulder, collar or leg joint
- 2 tablespooons oil
- 10 shallots, peeled and halved
- 1 garlic bulb, cut in half
- 2 tablespoon light brown sugar
- 300ml pale or blonde beer
Preheat the oven to 150Oc, 130Oc fan, Gas Mark 3
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’.
Roast the joint for the calculated cooking time
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.
Serve the joint with beer batter Yorkshire puddings and roasted parsnips.