Pork Shoulder Roasted in Beer

Gosh, the days are definitely too short to keep up with everything. Luckily, my daughter's birthday (her sixth already) is behind me, so I can finally get to planning the holidays. I hope you're further along than I am, and maybe you've even prepared something already. Unfortunately, I'm totally behind, but I'm starting to catch up. The gingerbread cookies are almost all baked, and my mother-in-law is making the cakes :). I'll be serving herring "under a blanket" (a layered herring and vegetable salad), salmon in aspic, duchess potatoes, ryba po grecku (a Polish fish dish with a cooked vegetable topping), baked pâté, of course barszcz (beet soup) and uszka (little mushroom dumplings), pierogi with cabbage and mushrooms and cabbage strudel. For the holidays I've planned pork loin stuffed with plums and apricots. There will be salads too, and definitely Brussels sprouts. What else? Maybe you have some suggestions?

If you don't have a plan for your holiday roast yet, today I'm suggesting pork shoulder roasted in beer. It's juicy, tender, aromatic, and it will be the perfect main dish for your holiday dinner.

Pork shoulder roasted in beer

Instructions - pork shoulder roasted in beer:

Preheat the oven to 180°C (350°F).

Score the fat deeply, all the way down to the meat, in a crosshatch pattern. Season the meat generously with salt and pepper and place it fat side down in an ovenproof dish or roasting pan. Bake for 30 minutes on the 2nd rack from the bottom (top and bottom heat).

Peel the onions and potatoes and cut them lengthwise. Add them to the roast together with the cinnamon and half of the marjoram, pour in the beer and the stock, and bake for another 30 minutes. Then turn the meat over and bake for another 50 minutes.

Take the meat out of the roasting pan and put it on a baking sheet. Bake for another 15 minutes. Take the roasting pan out of the oven, strain the sauce through a sieve and skim off the fat. Set the vegetables aside. Pour the sauce back into the roasting pan, bring it to a boil and add the sauce thickener. Season with salt, pepper and sugar, then add the vegetables. Slice the meat into portions and serve with the remaining marjoram, the vegetables and the sauce.

Enjoy!

Pork shoulder roasted in beer

Prep time: 10 mins

Cook time: 2 hours 20 mins

Total time: 2 hours 30 mins

Serves: 6

Ingredients

• 2 kg pork shoulder (bone-in, with the fat cap)
• salt
• pepper
• 3 onions
• 1 kg potatoes, a waxy variety that doesn't fall apart when cooked
• 2 cinnamon sticks, whole
• 8 sprigs fresh marjoram or 3 tsp dried
• 300 ml good dark beer, like Guinness
• 500 ml vegetable stock
• 2-3 tsp dark sauce thickener (optional, or use flour)
• sugar

Instructions

1. #instruction#

Nutrition Information

Serving size: 1 serving Calories: 597 Fat: 32 g Carbohydrates: 19 g