Roast Berkshire Pork Leg With Guinness - or your favourite local brewed stout!

This week I have been trying Guinness recipes for St Patrick’s day. I know Guinness goes well with beef but wasn’t sure what it would be like with our pork. It was really delicious. You can add any veg you want but it also works with just pork, onion and Guinness.

It was also really easy to make. I used a boneless leg roast but it would work with a shoulder too - you could even turn it into pulled pork - I haven’t done this yet, I ran out of Guinness!

I used a Dutch oven and cooked it in the oven but I may try this in the Instant Pot next time - I am sure it will work great. My Drunken Jerk Pork works really well in the Instant Pot.

Ingredients

• 3-4lb Boneless Berkshire pork roast. (To work out how long to cook for Rule of thumb is 25 mins per lb and 25 mins over)

• 1 bottle or can of Guinness or support your local Brewery like Rebellion Brewing in Regina - they have an Oatmeal Stout & an Imperial Stout

• 1 large onion, cut in half

• 1/2 tsp salt

Directions

1. Preheat the oven: Put the oven on to 450°F.

2. Prep the Roast: Score the pork fat - I do about 1/4” apart - and sprinkle with salt

3. Add the onion & Guinness: Put the onion in a Dutch oven with the Guinness and the Pork Roast

4. Slow Cook: Put in the oven uncovered for 20 mins, then cover and turn the oven down to 350°F

5. Cook until 160°F degrees internal temp.

6. Rest: If you have time: Let the pork rest in the liquid for 2 hours for a juicier roast.

   Stout Gravy

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cup pan juices

1. Prep the gravy: Remove the pork from the Dutch Oven.

2. Blitz: Use an immersion blender to blitz the onion into the liquid. Put into a jug - you will add it to the roux later.

3. The Roux: In the Dutch Oven, melt the butter, then stir in the flour.

4. Thicken: Slowly add the pan juices and stir continuously.

5. Simmer: Bring it to a simmer, stirring all the time to prevent lumps, until it thickens.

6. Taste and season if necessary - I always add a splash of soy sauce to my gravy.

7. Serve with the Guinness Braised Pork and mashed potato.

Tips:

• You can blitz the gravy with an immersion blender if making a roux isn’t your thing and it goes lumpy.

Make it Gluten Free

• 1 Tablespoon Cold water

• 1 Tablespoon Cornstarch

• 1 cup of pan juices.

Mix the Cold Water and Cornstarch to make a Cornstarch slurry, then add it to the pan juices and bring to a simmer. Don’t over cook it. It will go thin again if you leave it cooking for too long.