Recipe by The Normans
Sourced from Plantagenet Free Range Pork Brochure from the Butchers - we used a 440ml can of Kilkenney for our brown ale and speck instead of bacon.
Top Review by Ambervim
I made it exactly as the recipe indicated, except I did not dice the bacon. If you want to slice your pork, find another recipe. The meat was very well done and dry inside. Of course there was all that "juice" from the beer. I shredded it and it was good. I used a rather large pan and so the beer and onions only came half way up the meat. I did turn the meat several times. I would do it in a small enough pan/pot so it is covered by the "juice" instead of having to baste it all the time. It would also turn out juicier, more tender and ready to fall apart that way rather than having to work at shredding it. I will make other choices in future.
- 2 tablespoons olive oil
- 1500 g boneless rolled pork shoulder roast
- 1 onion, sliced thinly
- 3 garlic cloves, minced
- 2 bay leaves
- 150 g pancetta or 150 g bacon, roughly diced
- 500 ml brown ale or 500 ml pale ale, for lighter flavours
Directions See How It's Made
- 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.
- 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.
- Rest meat for 15 minutes before shredding or slicing thickly.
- Serve with vegetables of your choice.