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Oatmeal Stout Pork Roast
This is one of my favorites.
2 lb. Pork shoulder
1 22 oz. Bottle of Oatmeal Stout (or more, if you'd like)
1 Onion, rough cut
1 Carrot, Rough Cut
2 Stalks Celery, rough cut
2 Bay Leaves (or 1 good cluster of fresh thyme, whichever you prefer)
Season the pork shoulder liberally with fresh ground pepper and kosher salt, and heat a stock pot (10-16 qt should do) with 1tsp oil at the bottom. Once hot, sear the pork shoulder on all sides, and pour your beer into the pot. Add all your rough cut vegetables and your herbs, then cover the rest of the roast with water.
Bring it to a full boil, then pull it back to a gentle roll. Let it go for about 1 1/2 hours (or until the internal temparture is about 170 F. Once the roast is nearly done, I transfer about 2 cups of the fluid to another saucepan and boil it hard to reduce into a sauce. From there you can either just reduce it enough so it becomes a faux Demiglace, or add a little roux to make a proper American gravy of it.
As a side, I usually saute' some chopped bacon and onions tossed with cooked lentils. Good, hearty meal.
Enjoy!
-R
Sounds most excellent. I will try this with my next batch of O.Stout.
Thanks!
I came up with this one last fall when my chef and I were trying all kinds of things with cooking with beer.
We found some great ones, and some not-so great ones too.
-R
I second that! it sounds great!
Pork is my favorite meat. Last week I made a pork roast wrapped in bacon. It sounds a little over the top but it was ridiculous. If you got a spare shoulder, after you sear the the pig maybe tie some bacon to the top of it. It may sound like overkill but...it's awesome overkill.
Noobs'R'Us wrote:
Pork is my favorite meat. Last week I made a pork roast wrapped in bacon. It sounds a little over the top but it was ridiculous. If you got a spare shoulder, after you sear the the pig maybe tie some bacon to the top of it. It may sound like overkill but...it's awesome overkill.
Oh no, pork with pork isn't overkill. Those pig things are so delicious I'm surprised they aren't extinct!
On big BBQ days, I'll filet out a whole pork loin, fill it with thin strips of sausage, carrots, celery, and swiss, then roll it up and layer bacon outside it, wrap it in foil and cook indirectly for about 1 1/2 hours. Heavenly.
-R
Rubberchrist wrote:
On big BBQ days, I'll filet out a whole pork loin, fill it with thin strips of sausage, carrots, celery, and swiss, then roll it up and layer bacon outside it, wrap it in foil and cook indirectly for about 1 1/2 hours. Heavenly.
-R
Your killing me.
How much are you and your chef cooking with beer? Have you seen the latest issue of BeerAdvocate Magazine? It was all about beer bars and brewpub chefs cooking with beer. Try and get a copy if you can.
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