Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic

cooking time
5 hours

cooking skill
Not too tricky

7 people


  • 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



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.

Serving Suggestions

Accompany with beer batter Yorkshire puddings and roasted parsnips.