Following on from the cooking with beer competition here is one of the excellent recipes that was submitted, It comes from Leigh of The Good Stuff, which is one of my favourite blogs, full of food and beer stuff. Leigh is a great guy too, knows his stuff, despite supporting Leeds.
So over to Leigh for the recipe:
This recipe’s really easy to make – a bit of effort at the beginning and then it just sits in the oven and cooks away. It does have a long cooking time but trust me – it’s worth it.
- Preheat your oven to 200C
- Take a rolled shoulder of pork, and sear on all sides in a large, hot pan with oil. Once seared, leave aside to rest. Make to sure seal the meat only –not cook it through.
- Add a knob of butter to the oil in the pan, and brown one large onion. Stir in some tomato puree and let that cook out. When you see the oil starting to turn, throw in one carton or jar of Tomato Passata. This is the basis of your cooking liquor.
- Season with liquor with: 4 minced Garlic cloves, a pinch of Turmeric, a pinch of Sage, Salt, Pepper, a dash of Worcester Sauce, 100g of Brown or Muscovado Sugar, and ¾ pint of Schlenkerla Smoked beer. Stir well, simmer for 2-3 minutes and take off the heat.
- Place your Pork into a large casserole dish, and pour the liquor over it.
- Put a lid on the dish, and cover the top with Tin Foil.
- Cook in a hot oven for 25 minutes, then reduce the heat to 100C and cook for 4 hours.
- Once the four hours is up, you’ll find that the meat should pull apart with two forks. If it doesn’t – put it back in and keep checking. Pull the pork, and then put it back in with the sauce. Take the lid off and finish it off with 20 minutes back at 200c.
Serve with Tortilla, Fresh salad, sour cream, and the rest of the Smoked Beer.