Ginger Pot Roast

Name: Ginger Pot Roast
Ingredients: 4 lbs pork, picnic shoulder bone-in; 2 tablespoons vegetable oil; 1 large onion, peeled and quartered; 4 garlic cloves, smashed; 2 tablespoons ginger, smashed; 3 cinnnamon sticks; 1 tablespoon black peppercorns; 1 tablespoon coriander seed; 1 tablespoon fennel seed; 1/2 teaspoon cumin; 2 bay leaves; 2 (355 ml) bottles ginger beer; 1 -2 cup chicken stock; 2 tablespoons molasses; salt

15 ingredients

16 steps

Ingredients

4 lbs pork, picnic shoulder bone-in
2 tablespoons vegetable oil
1 large onion, peeled and quartered
4 garlic cloves, smashed
2 tablespoons ginger, smashed
3 cinnnamon sticks
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 tablespoon fennel seed
1/2 teaspoon cumin
2 bay leaves
2 (355 ml) bottles ginger beer
1 -2 cup chicken stock
2 tablespoons molasses
salt

Directions

1

Preheat oven to 350°F.
2

Season pork with salt.
3

Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
4

Remove pork, set aside.
5

Add onion, garlic and ginger, cook over medium heat until lightly browned.
6

Add all spices and toast until fragrant.
7

Deglaze with ginger beer and chicken stock.
8

Add molasses, bring up to a simmer.
9

Add pork, cover pot with lid and place in oven.
10

Braise until pork is tender, turning pork over half way through cooking, approximately 2 1/2 hours.
11

Turn pork over half way through cooking.
12

Once pork is tender, remove from pot.
13

Remove fat cap, divide meat into 2 inch pieces and set aside.
14

With a fine strainer, pour liquid into a large wide-based pot.
15

Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
16

Glaze pork in sauce before serving.