It’s the perfect meal for a large get-together. I use pork which is tasty and cheaper. With 3kg of fresh pork shoulder, I can feed 10-12 people (at least!). The black beer adds incredible flavour and the slow cooking in the oven makes the meat literally melt in your mouth. Served with bulgur pilaf, it’s a meal fit for royalty. Please make it!
Pork shoulder with dark beer
It's the perfect meal for a large get-together. I use pork which is tasty and cheaper.With 3 kg of fresh pork shoulder, I can feed 10-12 people (at least!). The black beer adds incredible flavour and the slow cooking in the oven makes the meat literally melt in your mouth. Served with bulgur pilaf, it's a meal fit for royalty. Please make it!
Ingredients
- 3 kg of pork shoulder bone in
- 3 Tbsp all-purpose flour
- 60 ml olive oil
- 3 Tbsp unsalted butter
- 1,5 kg of onions
- 5 garlic cloves halved
- 660 ml dark black beer
- 2 cubes of chicken stock dissolved in 2 cups of hot water
- 3 Tbsp soy sauce
- 4 Tbsp honey
- 4 Tbsp Dijon mustard
- 5-6 thyme sprigs
- 3 bay leaves
- salt pepper
Instructions
- Preheat oven to 200˚ C, fan.
- Place the shoulder on a tray and season with salt and pepper. With a sharp knife, make 10 holes in which to press the garlic cloves.
- In a container, combine the broth, soy sauce, honey and mustard.
- Add the olive oil and butter to a large pan. Add the onions with a pinch of salt. Sauté until the onions are soft and a little browned. Remove them with a slotted spoon and transfer them to a large casserole dish or deep ovenproof dish. Top with the thyme and bay leaves.
- Add the flour to the pan and sauté, stirring until any lumps disappear and the mixture is smooth. Transfer the flour mixture to the bowl with the broth and mix well.
- Place the meat on top of the onions. Pour the broth-flour mixture all around. Add the dark beer. Cover the meat with non-stick paper. Tightly close the pan with foil and its lid.
- Bake in the preheated oven for 45 minutes. Then lower the temperature to 160˚ C and bake for 3 hours.
- Serve with the juices from the pan along with bulgur wheat or buttery mash.
Notes
You can make the sauce thicker if you like. For every 500 ml of the sauce you will need 1 tablespoon of unsalted butter and 1 tablespoon of all-purpose flour. In a small saucepan, melt the butter over medium-high heat. Add the flour and sauté until it turns golden brown and fragrant. Add 2 cups (500 ml) of the sauce from the pan and stir well, simmer until the sauce thickens to desired consistency.
