Using pale ale instead of a darker, heavily hopped beer prevents this dish from tasting too bitter because the flavours intensify during the cooking process.
- 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
- 1.5 kg Dutch cream potatoes, scrubbed
- 125 gm butter, coarsely chopped
- 300 ml milk
- 1Preheat 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).
- 2Meanwhile, 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.
- 3Slice pork shoulder and serve with roast vegetables and potato purée.