Roast pork in onion and beer sauce

Ingredients for 4 servings:

• 4 onions
• 1 garlic clove(s)
• 1 ½ kg pork shoulder without rind
• salt and pepper
• 4 tbsp clarified butter
• 250 ml meat broth
• 500 ml beer
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Preheat oven to 180°C (top/bottom heat). Peel onions and slice into 0.5cm wide rings. Peel garlic and slice. Season roast with salt and pepper. Heat clarified butter in a roasting tin and brown onion rings. Add garlic, fry briefly, and deglaze with meat broth. Place roast in the liquid and baste with beer. Place in the hot oven for about 2 hours, basting with gravy occasionally. Check the internal temperature with a meat thermometer and remove the roast from the oven when it reaches 75°C. Let the roast rest briefly. Mix cornstarch with a tablespoon of the meat juices until smooth and stir in. Slice roast and serve with gravy. Serve with bread dumplings and potato salad.