Time: 8 hours 30 minutes
Complexity: easily
Servings: 8

This top-notch recipe has even those who claim they don't like pork calling it delicious. Just try this tender, beer-braised meat and some warm vegetables, and you'll agree. What makes this pot roast truly special are the crispy fried pieces of parsley, capers, and onions.

Ingredients:

Pork shoulder

• 1 pork shoulder weighing 1.3–1.8 kg, boneless
• 150 g pancetta, cut into 0.5 cm pieces.
• 2 sprigs + 6 leaves of fresh sage
• 6 cloves of garlic
• 2 carrots, peeled and cut into large cubes
• 1 rutabaga, peeled and cut into large cubes
• 1 turnip, peeled and cut into large cubes
• 1 large yellow onion, cut into quarters
• 2 tbsp tomato paste
• 1 tbsp miso paste
• 1 sprig of fresh rosemary
• 2 bottles of 0.33 l. dark beer, such as stout
• 2 cups chicken broth
• 1 tbsp sherry vinegar
• Fresh mint for garnish
• Fresh cilantro for serving

Fried parsley

• Neutral oil for frying
• 1 cup fresh parsley leaves

Fried onions

• Neutral oil for frying
• 1/4 cup flour
• 1 teaspoon cayenne pepper
• 1 cup onion, thinly sliced

Fried capers

• 0.5 cups capers, dried
• Neutral oil for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pork shoulder, turnip, swede, carrot, pancetta, tomato paste, sherry vinegar, rosemary, capers

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Preparation:

Step 1
• Pork shoulder: The day before cooking, generously salt the pork shoulder and refrigerate, uncovered.
Step 2
• When ready to cook, preheat oven to 150°C.
Step 3
• In a large Dutch oven over medium heat, sauté the pancetta and 6 sage leaves until the fat has rendered and the pancetta is crisp, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a paper towel-lined plate and set aside. Add the pork shoulder to the fat and sauté for about 5 minutes per side. Set aside.
Step 4
• Add the garlic, carrots, rutabaga, turnip, and onion to the pot and cook until golden brown, about 4 minutes. Add the tomato paste, miso paste, rosemary, and sage sprigs and cook for another minute. Add the beer and chicken broth and bring to a simmer. Return the pork to the pot and add the remaining pancetta and sage. Cover and simmer in the oven until tender, about 3.5 hours. Let the pork rest in the liquid for 30 minutes.
Step 5
• Fried parsley: Pour 1 cm of oil into a small saucepan and heat over medium heat to 175°C.
  
  Add the parsley leaves and cook until crisp, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate.
Step 6
• Fried onions: Pour 1 cm of oil into a small saucepan and heat over medium heat to 175°C.
  
  Combine flour and cayenne pepper in a shallow bowl. Toss the onions in the flour mixture, shaking off any excess. Fry in batches until golden brown, 3–5 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
Step 7
• Fried capers: Pat the capers dry with a paper towel.
  
  Pour 1 cm of oil into a small saucepan. Add the capers to the cold oil and place over medium heat. Cook until the capers are crisp, 3–5 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
Step 8
• Remove the pork from the liquid and transfer it to a cutting board. Slice the pork into 2-cm-thick pieces and transfer to a serving platter. Add vinegar to the liquid in the cauldron and stir. Pour the sauce over the pork and sprinkle with fried parsley, fried onions, capers, mint, and cilantro.

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