Pork Shoulder roasted with ginger in a beer.

5kg pork shoulder

2l of beer

2 carrots

1 parsley

4 cm of ginger

2 cloves of garlic

1 onion

15 cloves

3 bay leaves

a few sprigs of thyme

2 tablespoons of English mustard

3 tablespoons of ginger syrup

4 tangerines

salt pepper

Peel the vegetables and place them in a deep roasting pan.

Cut the meat in a criss-cross pattern, pierce it with cloves and place it in a roasting pan. Pour beer over everything and add some water if the spatula is too high. Add the rest of the herbs, i.e. thyme, bay leaf, tangerines and a spoon of mustard. Close the whole thing with a lid or aluminum foil and put it in the oven preheated to 160’C for two hours. After this time, remove the roast from the bath using tongs and a spatula. Set the meat aside for a quarter of an hour to cool down a bit. Mix the rest of the mustard, ginger syrup and a few tablespoons of broth together and rub over the roast. We put it back in the oven preheated to 180’C. Bake for about an hour, basting the top every quarter of an hour.

This ham is wonderful to eat warm or cold. Personally, I bake such ham at home and use it for sandwiches. Why buy something similar in a store where you don’t know how it is preserved? Such a one-kilogram shoulder will shrink to 700-800g and it will easily be eaten in a week by two people. If we are roasting this pork for dinner, I recommend roasted vegetables and potatoes, but groats will also work perfectly.