Roasted Pork Shoulder with Beer

Marinade In a large bowl, combine the beer, minced garlic, olive oil, soy sauce, honey, mustard, paprika, dried thyme, dried rosemary, salt, and black pepper to make the marinade.

2.Add the pork shoulder to the marinade and mix well, making sure the marinade is evenly distributed. Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 4 hours or overnight.

Preparation Preheat the oven to 160°C (320°F).

Roasting Remove the pork shoulder from the marinade and discard the marinade. Place the sliced onion, chopped carrots, and chopped celery in a roasting pan and place the pork shoulder on top.

5.Pour 500 ml of beer into the roasting pan. Cover the pan with aluminum foil and roast the pork in the preheated oven for 3 hours.

6.After 3 hours, remove the foil and increase the oven temperature to 220°C (430°F). Continue roasting the pork for another 30 minutes or until the exterior is crispy and browned.

Resting Transfer the pork shoulder to a cutting board and let it rest for 15 minutes before carving.

Gravy While the pork is resting, prepare the gravy. In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.

9.Gradually whisk in the pork or chicken broth, making sure there are no lumps. Cook the gravy until thickened, stirring occasionally. Season with salt and pepper to taste.

Serving Slice the roasted pork shoulder and serve with the gravy.