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Pork shoulder braised in beer

You'll need

  • 60 ml
  • (¼ cup) olive oil
  • 2
  • onions, coarsely diced
  • 4
  • carrots, coarsely diced
  • 4
  • celery stalks, coarsely diced
  • 4
  • fresh bay leaves
  • 6
  • star anise
  • 2
  • cinnamon quills
  • 2 tsp
  • fennel seeds
  • 1.5 litres
  • (6 cups) pale ale
  • 1.5 litres
  • (6 cups) chicken stock
  • 3 kg
  • piece of boneless pork shoulder, rolled and tied with kitchen twine
  •  
  • Potato purée
  • 1.5 kg
  • Dutch cream potatoes, scrubbed
  • 125 gm
  • butter, coarsely chopped
  • 300 ml
  • milk

Method

  • 01
  • Preheat oven to 150C. Heat oil in a large casserole over high heat. Add vegetables and bay leaves and sauté until golden (8-10 minutes). Add spices and sauté until fragrant (1-2 minutes). Add ale, stock and pork shoulder, bring to the boil. Roast, covered with a lid, until pork is tender (3 hours).
  • 02
  • Meanwhile, for potato purée, place potatoes in a large saucepan of salted water, bring to the boil over high heat. Cook until tender (15-20 minutes), drain and peel, then mash or pass through a potato ricer. Stir through butter and season to taste. Meanwhile, heat milk in a saucepan until just below boiling point, add to potatoes and stir to combine.
  • 03
  • Slice pork shoulder and serve with roast vegetables and potato purée.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
  • 15 min preparation
  • 3 hrs 10 min cooking
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At A Glance

  • Serves 10 people
  • 15 min preparation
  • 3 hrs 10 min cooking

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