Pork Roast in Spicy Guinness Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
  • Marinade: Place meat in a deep dish just large enough to hold it.
  • Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
  • Add a little more Guinness, if needed, to just cover meat.
  • Marinate in refrigerator 1-2 days, turning occasionally.
  • Roast: Strain marinade, reserving solids and liquid.
  • Place solids, carrot, and celery in bottom of a roasting pan.
  • Place meat on top.
  • Add a little liquid.
  • Roast in a 180°C (350°F) oven for 1 hour.
  • Pour one quarter of remaining marinade liquid over meat.
  • Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
  • (Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
  • Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
  • Remove added carrots and potatoes to serving dishes and keep warm.
  • Place roast on a platter and keep warm.
  • Skim fat from cooking liquid.
  • Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
  • Cook in roasting pan or a saucepan, stirring constantly, until thickened.
  • Serve sauce over meat slices.
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