There’s something about dark beer and pork that’s so appealing: the bitterness of the beer cutting through the unctuousness of the meat, the wide range of flavors from so few ingredients.
Season the pork all over with about
Using tongs or two sturdy metal spatulas, transfer the roast to a carving board. Cut into thick slices with a sharp chef’s knife (or pull the meat into serving-size pieces) and arrange on a platter. Spoon liquid from the cooker over the pork and serve.
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