Pork Roast with Beer
1. Remove roast from refrigerator one hour before cooking to bring to room temperature.
2. Adjust oven rack to middle position and heat oven to 275 degrees. Season roast generously with salt and pepper.
3. In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat 3-4 minutes. Brown all sides of the roast about 1½-2 minutes per side. A heavy skillet can also be use to brown the roast.
4. Pour beer, tomatoes and beans over the roast. Arrange garlic, onions, bay leaves and rosemary around the roast.
5. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven.
6. Cook, turning roast every 45 minutes for 3½-4 hours, until a fork slices easily in and out of the meat.
7. Transfer the roast from the pot, tent with tinfoil 20-30 minutes before carving or shredding.
Pork Shoulder Roast
The shoulder lies between the rib section of the loin and the for-shank. The shoulder is divided into 2 sections, the more popular upper shoulder which is called the blade or butt and the lower shoulder which is called the picnic or arm shoulder.
The shoulder is a heavily exercised muscle with a great deal of fat, making the meat intensely flavorful. Cuts from this area benefit from long, slow cooking to become tender.
|Shoulder Blade Roast (Butt)(Oven)||Pulled Pork (Barbecue)|
Go To Pork Shoulder Blade Roast (Butt)
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