• 125minutes
  • 361calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, C, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1500 g boneless rolled pork shoulder roast

  3. 1 onion , sliced thinly

  4. 3 garlic cloves , minced

  5. 2 bay leaves

  6. 150 g pancetta or 150 g bacon , roughly diced

  7. 500 ml brown ale or 500 ml pale ale, for lighter flavours

Instructions Jump to Ingredients ↑

  1. Place oil in large oven proof pot and cook over medium heat until pork in browned evenly all over. Add the onion, garlic, bay leaves and pancetta. Lower the heat and cook for 10 minutes until pancetta colours. Stir in the beer, scraping up all the sediment and bring to the boil. Cover and simmer over low heat, basting frequently for 1 and a half hours.

  2. While pork is cooking preheat oven to 180 degrees. Transfer cooked pork to roasting tin, baste with cooking juices and place in oven. Cook, basting frequently for 15-20 minutes.

  3. Rest meat for 15 minutes before shredding or slicing thickly.

  4. Serve with vegetables of your choice.


Send feedback