Ingredients:
1.5 kg boneless pork shoulder; 2 onions; 4 garlic cloves; 2 tbsp mustard; 2 tbsp paprika; salt; pepper; 500 ml dark beer; 500 ml vegetable broth; 2 bay leaves; 2 tbsp flour
Preparation:
1. Preheat the oven to 160°C.
2. Rub the pork shoulder with mustard and season with salt, pepper, and paprika.
3. Peel and roughly chop the onions and garlic cloves.
4. Sear the meat on all sides in a roasting pan.
5. Add the onions and garlic and sauté briefly.
6. Add the beer, vegetable broth, and bay leaves.
7. Close the roasting pan with a lid and let the pork roast simmer in the oven for about 2.5 hours.
8. Remove the meat from the roasting pan and keep warm.
9. Pour the gravy through a sieve and collect the sauce.
10. Stir the flour with some cold water until smooth and stir it into the sauce.
11. Heat the sauce while stirring until it thickens.
12. Slice the pork roast and serve with the sauce.
Nutritional information per 100g:
- Protein: 23.5g
- Fiber: 2.5g
- Carbohydrates: 11.2g
- Fat: 45.8g
- Calories: 486
