Pork Roast with Malt Beer

Mix "Every BEER you take" with malt beer.

Pat the pork roast dry, coat it all over with the marinade, cover, and let it marinate in the refrigerator for 12–24 hours, turning occasionally.

Set up indirect heat at 120–140°C (place a drip tray underneath; add a touch of wood smoke if desired).
Oven option: 130°C top and bottom heat, on a rack over a baking sheet.

Place the roast in the indirect heat zone and cook for 3–4 hours until it reaches an internal temperature of about 60°C. Brush with malt beer occasionally during cooking.

Collect the remaining marinade, mix with a bit of BBQ sauce or ketchup, and bring to a rolling boil for 2–3 minutes (due to raw contact). During the last 10–15 minutes, glaze the roast and let it caramelize slightly.

Let the roast rest loosely covered for 5–10 minutes, then slice against the grain and serve.

Loin or rib rack, back, neck, shoulder – even belly or spare ribs.

Pale lager, pilsner, or wheat beer pair perfectly with pork & poultry; dark beer is great with beef, lamb, or game; malt beer is ideal for ribs & pulled pork – and also rocks with pork neck steaks or chicken wings.