About this recipe:A succulent slow roasted roast pork shoulder that is easy to prepare. Put it in the oven and forget about it! Perfect for something different come Sunday. Use any beer you like, depending on personal taste.
1 (1.75kg) pork shoulder joint
2 (400g) tins cannellini beans
2 (400g) tins whole plum tomatoes, drained
4 onions, coarsely chopped
10 shallots, peeled
10 cloves garlic, peeled
2 bay leaves
3 sprigs fresh rosemary
salt and black pepper to taste
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In a large frying pan over medium-high heat, brown the pork joint on all sides, about 10 minutes. Place joint into a large roasting tin. Pour beans, beer and tomatoes over joint. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the joint, and season with salt and pepper.
Cover, and bake for 4 hours. Raise the temperature to 220 C / Gas 7, and roast 1 hour more.