3.5 lb boneless pork shoulder roast
2 oranges, 1 thinly sliced, 1 zested
1 yellow onion, thinly sliced
1 can light lager or honey lager, like Indeed Mexican Honey
2 cups chicken stock
3 tbsp dark brown sugar
2 tbsp olive oil
3 tbsp salt
2 tbsp coriander, ground
2 tsp fennel seed, ground
2 tsp pepper, freshly cracked
Preheat the oven to 225º F.
Toss together sliced onions & oranges and lay them at the bottom of a high-sided roasting pan.
Prepare your roast by trimming away some of the excess fat. Place the roast on top of your onions & oranges.
In a bowl, combine orange zest, brown sugar, olive oil, salt, coriander, fennel seeds, and pepper to form a paste. Rub the paste around all sides of the pork roast. Pro-tip: do this step the day before and rest in the fridge overnight for a more developed flavor & crust.
Pour the can of beer and stock down the sides of the pan, careful not to remove the rub from the pork.
Roast for about 4 hours, or until the meat is soft and tender, and the rub has deeply caramelized and is fragrant. If needed, during the cooking time, add a bit more water or stock so the onions and oranges don’t dry out and your roast stays moist as it cooks. You should aim to have the roast covered with liquid about halfway up the whole time.
Rest your roast at least 20 minutes, uncovered, before slicing. Serve with the sliced oranges & onions.
