The pork shoulder picnic stew in Ale. |
Ingredients:
4 kg of pork shoulder picnic
2 х 355 ml bottles of barley-based Ale
40 g of salt
1 teaspoon of garlic powder
7 pcs of black pepper peas
3 pcs of bay leaf
50 g of fresh ginger
Basil, Italian seasonings mix, fresh sage, thyme
Recipe:
Wash the shoulder carefully. Remove hair (bristles) from the skin. Remove the remaining moisture with a paper towel. Make a small incision (3 mm) on the skin in squares about 1.5 cm wide.
In a deep oven pot, mix all the ingredients.
Marinate the shoulder for at least 15 minutes on each side, and do not cover the pot with a lid, so the alcohol evaporates.
Preheat the oven to 180 °C (350 °F) and put the shoulder into the oven for 4 hours. Turn meat to the other side every hour.
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TimeCodes:
00:01 Today I cook pork shoulder picnic stew at home.
00:16 Make a small incision (3 mm) on the skin in squares about 1.5 cm wide.
00:37 In a deep oven pot, mix all the ingredients.
02:18 Marinate the shoulder for at least 15 minutes on each side.
02:39 Preheat the oven to 180 °C (350 °F) and put the shoulder into the oven for 3 hours.
02:54 Side flip the meat every hour.
03:19 Take out the ready-made pork and put it on a plate.
04:36 See you again, my friends!
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