Slow Cooked Pork Shoulder In Blonde Beer With Shallots And Garlic

Cooking time:

Serves:7 people

Rating: 5 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 5


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 15mlsp (2tbsp) Light brown sugar
  • 300ml (½pt) Pale/blonde beer

Preparation

Preheat the oven.

Method

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 Suggestion

Accompany with beer batter Yorkshire puddings and roasted parsnips.

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