Roasted Pork Shoulder with beer gravy

A delicious crispy pork roast with beer gravy

Author

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Prep Time: 24:00

Recipe Time: 24:00

Temperature : 155F / 68.3C

Ingredients

• 1 Pork Shoulder Picnic Roast
• Salt and Pepper
• 2-3 Tbs Butter
• 2-4 Tbs Flour
• Onion powder
• Garlic powder

Directions

1. Pre-season the pork shoulder if desired. I cooked it in the packaging because I didn’t have a large enough bag for it.
2. Cook at 145-165 for 24 hours. 145-155 for more sliceable portions 165 for pulled pork
3. Remove from the bag and save the juices for the gravy. Pat the pork shoulder dry with paper towels.
4. Use a fork to pierce the skin and fat layer generously all over and use a paper towel to absorb any juices that run out. This will help to crisp the skin.
5. Season the pork roast with salt and pepper or preferred seasoning and place in the refrigerator uncovered for 8-24 hours. Meat will have a cured appearance.
6. Preheat the oven to 450 F. Place the pork roast in a pan and tent the sides with foil.
7. Roast pork for 1 to 1.5 hours or longer to fully crisp the skin. Can also be broiled to quickly crisp the skin.

Finishing Steps

1. For beer gravy, make a roux by melting 2-3 tablespoons of butter and mixing in 2-3 tablespoons of flour. Add juice from sous vide bag and half a bottle of beer. Season to taste with onion powder, garlic powder and salt. Heat on medium heat until thickened.