Assigned Tags / Keywords:

beer, cider, cumin, main dish, meat, mustard, pork, roast, vinegar

Ingredients per portions

4 kg	pork butt
1 ½ l	beer
500 g	brown sugar
750 ml	apple cider vinegar
1 ½ tbsp	cumin, ground
1 tbsp	dry mustard
2 tbsp	salt
2	bay leaves

Combine beer, sugar, vinegar, cumin, mustard, salt and bay leaves and bring to a boil in a very large pot. Reduce heat and simmer for 1 minute to blend flavors.

Preheat oven to 180°C.

Place pork in a large dutch oven, pour half the liquid over the pork, cover and place in oven. Roast for 4 to 5 hours.

Boil remaining liquid over medium high heat, stirring occasionally. Cook until mixture is reduced to the consistency of syrup.

Discard bay leaves and let cool for about 15 minutes.

Mixture thickens as it cools. To serve top roasted pork with sauce.

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