Ingredients (for 4 people)
- 1 Quebec pork butt roast weighing 1 kg
- 750 ml (3 cups) of lager
- 250 ml (1 cup) maple syrup
- 750 ml (3 cups) beef broth
- 2 carrots, cut into slices
- 1 onion, coarsely chopped
- ½ leek, roughly chopped (green and white)
- 2 bay leaves
- 10 ml dried thyme
- 30 ml canola oil
- Salt and pepper to taste
Preparation
- Preheat your oven to 275°F (135°C).
- In a stovetop and oven-safe casserole dish, heat the canola oil and brown the pork roast on each side.
- Deglaze the cooking juices by pouring the beer into the hot casserole dish.
- Add the maple syrup, beef broth, carrots, onion, leek, bay leaves, thyme, then salt and pepper.
- Cover and bake for 7 to 8 hours at low temperature.
- Once cooked, remove the roast and remove the string. Let it cool before shredding to avoid burning yourself.
- Strain the cooking juices and reduce them over medium heat until they become syrupy (approximately 1 hour). Adjust the seasoning.
- Shred the meat and place it on a platter. Cover generously with sauce, then reheat gently in the oven before serving.
