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Roast Pork in Beer

This Roast Pork in Beer is a great variation on the usual Sunday joint. It tastes wonderful, keeping the meat beautifully moist and creating a very tasty gravy. The only reservation is that, because it remains covered for much of the cooking, you'll need to grill or blow-torch the skin if you want some crackling.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Resting Time 4 hours
Total Time 2 hours 10 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsps vegetable oil
  • 2¼ kg boneless pork loin joint
  • 3 chopped onions
  • 3 large carrots chopped
  • 350 ml dark beer
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 bay leaf
  • 4 whole cloves

Method
 

  1. Preheat oven 170°C C.
  2. Heat the oil in an oven tray over medium and brown the pork all sides, then put aside.
  3. Remove excess fat from the tray, then cook the onion and carrots for 5 minutes before stirring in the other ingredients.
  4. Put the pork on top of the vegetables and cover tightly with foil.
  5. Roast in the oven for about 1¾ hours.
  6. Take the joint from the oven and put on a serving dish to rest.
  7. Remove the bay leaf from the vegetables, purée them with a blender then thicken over a medium heat in the tray.
  8. Pour this lovely thick gravy over the sliced pork and your chosen vegetable.