St. Patrick’s Pork Roast with Guinness Gravy

Time: 4.5 hours

This is a St. Patrick’s day classic recipe in our house… paired with an irish pub song. You will be celebrating St. Patrick’s day several times a year… reallydon’t wait the entire year to try this recipe!

Music Selection: Rumjacks – Irish Pub Song

Ingredients:

Rub:

2 Tbsp salt

2Tbsp black pepper, ground

2 Tbsp chili powder

1 Tbsp smoked paprika

1 Tbsp garlic powder

2 Tbsp grainy mustard

2 Tbsp brown sugar

Roast & Gravy:

1 pack of bacon (250 g)

3 onions

1 Tbsp grainy mustard

2 Tbsp fresh thyme (more as a garnish)

500 mL Guinness beer

2 cups beef broth

1 large boneless pork shoulder

¼ – ½ cup water

2 – 4 Tbsp cornstarch

Directions:

Preheat oven to 300 degrees.

Cut up the bacon into  ½ inch pieces. Peel onions and cut in half, and then cut into ½ inch slices.

In large dutch oven, on medium high heat, fry the bacon and onions until the bacon is crispy and the onions are caramel. Remove from pot and set aside.

In the meantime, mix the rub ingredients and rub all over the roast.

In the pot, with remaining bacon grease (if not much, add some olive oil), on medium high heat, sear all sides of the pork roast. The bottom of the pot will be getting crispy and black. Turn off the heat and add in the Guinness (you do not want a fire). Use a spatula or spoon to scrape the bottom of the pot (under the roast or remove roast to do this).

Add back in the onions, bacon, fresh thyme, mustard and beef broth. Mix well and salt/pepper to taste.

Cover the dutch oven and place in oven for 2 hours. After two hours, remove the lid and cook another two hours.

Remove roast from pot and set on a cutting board. Cut into large slices (3/4 inch thick slices).

Put dutch oven back on stove at medium-high heat. Scrape the bottom of the pot.

In a small bowl mix ¼ cup of water and 2 Tbsp cornstarch. Whisk well and whisk into the sauce to thicken as a gravy. If you have a lot of liquid (you could have a good 8 cups or so), you may need to add another ¼ cup of water and 2 Tbsp of cornstarch.

Serve with mashed potatoes (colcannon – irish mashed potatoes), and mushy peas. Enjoy with a pint!

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