Roast pork in a bath of beer and a bed of mixed onions
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beer (aprox. 330 ml) *
onion (or 4 shallots)
pepper (freshly ground)
1. Rub the salt and the pepper all over the meat and give it a good massage ??? Set aside for a good couple of hours.
2. Shred the onions julienne and place all in the dish you will be roasting the meat. Sprinkle some salt and pepper. Add 200 ml beer.
3. Place the meat in the dish and cook in the oven for 3 hours at 190 C. For the first hour place the meat skin down and cover with a lid or foil.
4. After the first hour turn the meat over and roast for another hour and a half, again, covered.
5. In the last 30min of roasting, uncover the meat and pour some of the juices over it. Place back in the oven, increase the temperature to 200 C.
6. When the skin has crisped to your liking, turn the oven off. Take out of the oven and allow it to rest for 10-15 minutes.
In the meantime, pick up a nice porkroastand cook up atasteof Southern history. Since the porkroast is braised with a liquid, we do not need the fatlayer on top ofa Boston butt which normally keeps it from drying out
But I would definitely size it down and serve it to myself for agratifyingandfire-crackinglyflavourful lunch or dinner - nutritiously comprisingof gluten andgrain free carbsalong with ahandfulofvegetablesandsprinklingofprotein