Beer-roasted pork shoulder

The book Feasts by Sabrina Ghayour features festive recipes for every occasion, with a Middle Eastern twist. You roast the skin of this pork shoulder until it is extra crispy and eat it separately from the incredibly tender meat. Heaven.

Method

Preheat the oven to 170 degrees. Line a large roasting tin with baking paper. Place the pork shoulder in the roasting tin and make several small incisions in the meat. Drizzle with some olive oil and rub the oil into the meat.

Mix the oregano with the celery salt, mustard powder, black pepper and coriander powder in a small bowl. Sprinkle the spice mixture over the meat and massage it thoroughly into the meat with your hands, especially underneath and deep into the skin on top.

Pour the beer around the meat and sprinkle a little over it as well, but make sure you do not wash off the spice mixture. Roast in the oven for 4 hours, until the meat is cooked through. Check after 3 hours: if the meat is becoming too brown, cover it with a double layer of aluminium foil for the final hour.

If the skin is not crispy enough after 4 hours, remove the meat from the oven and increase the oven temperature to 220 degrees. Carefully remove the skin from the meat with tongs and lay it flat on a rack over a baking tray. Roast the skin for another 10 to 15 minutes, until crispy. Meanwhile, loosely cover the meat with aluminium foil and let it rest for about 30 minutes.

For the sauce, combine the plums with the coriander powder and cayenne pepper in a pan over low heat and season with salt and pepper. Mash the plums with a fork and cook for about 15 minutes, until soft. Stir in the tarragon and add the water. Increase the heat and simmer gently for 10 minutes, until the sauce has thickened to a gravy. Add more water if necessary, until the sauce reaches the desired consistency. Slice or pull the meat into pieces and serve with the crispy skin and plum sauce.

Feasts
Sabrina Ghayour
€ 24,95
Good Cook B.V.