Pork Roasted with Beer

    5 hours 20 minutes

    The best part about this wonderful savoury roast pork recipe is that you can put in the oven and forget about until it's time to eat. Can be served over rice.

    125 people made this

    Serves: 8 

    • 1 (2kg) pork shoulder roast
    • 2 (400g) tins cannellini beans
    • 1 can beer
    • 1 (800g) tin chopped tomatoes, drained
    • 2 large onions, coarsely chopped
    • 10 eschallots, peeled
    • 10 cloves garlic, peeled
    • salt and black pepper to taste
    • 2 bay leaves
    • 3 sprigs fresh rosemary

    Preparation:20min  ›  Cook:5hours  ›  Ready in:5hours20min 

    1. Preheat oven to 135 degrees C.
    2. In a large frypan over medium-high heat brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer and tomatoes over roast. Arrange onions, eschallots, garlic, bay leaves and sprigs of rosemary around the roast and season with salt and pepper.
    3. Cover and bake for 4 hours. Raise the temperature to 220 degrees C and roast 1 hour more.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (132)


    This was absolutely delicious. So glad I found this recipe. Pork shoulder is one of my favorite roasts -- it gets fall-apart-tender when you braise it like this. Wonderful flavors. My husband loved it. Will definitely make again. A few hints. I seared it in a dutch oven, then just added the rest of ingredients and braised it in the same pot. Cooked uncovered for the final half hour so the sauce would reduce slightly. Then to remove some of the fat, once cooked, I moved the roast to a platter, then put a colander over another pot and poured everything into it. Then I put the sauce into a fat separator, and put everything back into the pot together with the leftover juices (sans fat). Wonderful.  -  11 Nov 2005  (Review from Allrecipes USA and Canada)


    DELICIOUS. I followed the recipe almost to the T... I didn't have any shallots so I used green onions instead. Everything was great about this recipe. The smell of it while it was cooking made my neighboring apartment dwellers jealous. I will definitely make this again and again. UPDATE... I tried this again today. As I had plans that were going to keep me away from my home for the day, I decided to make this in my crockpot instead. It was even better! I followed the seasoning to the T... the only difference is that instead of roasting it in the oven, I cooked it on low for 8 hours in my crockpot. The crockpot is much smaller than my roasting pan so the liquids almost completely surrounded the pork. My boyfriend enjoyed it so much he went back for thirds!  -  04 Oct 2009  (Review from Allrecipes USA and Canada)


    Excellent recipe. The pork is melt-in-your-mouth tender. I substitued greem onions for shallots since I didn't have any and I omitted the beans because I just didn't want beans in the sauce. That didn't affect it at all. Will definitely make this again, perhaps next in the slow cooker.  -  05 Dec 2006  (Review from Allrecipes USA and Canada)