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 tablespoons light brown sugar
- 300ml pale or blonde beer
Preheat the oven to 150°C, 130°C 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 3-4 hours.
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.