John Myers
Suckling Pig Shoulder in Beer Sauce
The perfect suckling pig shoulder in beer sauce recipe with a picture and simple step-by-step instructions.
- 1 Suckling pig shoulder
- 1 Quartered onion
- 4 Branches Fresh thyme
- 50 g Dried tomatoes
- Salt
- Pepper
- 400 ml Meatsoup
- 200 ml Beer
- Wash the suckling pig shoulder, pat dry and cut into the rind like a grid. Rub the shoulder with salt and pepper.
- Place the meat in a roaster with the rind facing up. Add the thyme, onion and tomatoes with half of the meat stock and cook for 1 1/2 to 2 hours. Baste cooking meat with the roast from time to time, gradually replace the evaporated liquid with meat broth.
- Approx. Add the beer 1/2 hour before the end of the roast and let it continue to cook.
- Remove the cooked meat from the roaster and cover it for about 10 minutes.
- Pour the fry sets through a sieve and fill up with liquid if necessary and simmer for about 5 minutes. Possibly thicken.
- I serve with – dumplings and Bavarian cabbage
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