Slow-Roasted Shoulder Pork

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This next-level Sunday roast is well worth the wait – just try to resist that perfect crackling.


2 1/2kg shoulder roast pork on the bone
375ml Guinness beer
1 cup tomato sauce
1 onion diced
2 garlic cloves chopped
2 tbs molasses
2 tbs curry powder
2 tbs paprika
1 tsp chilli diced optional


  1. Place pork in a roasting tray.
  2. Combine the remaining ingredients, mix well and then pour over the pork.
  3. Cover and bake at 150C for 5 hours.
  4. Serve hot with vegetables and gravy, or leave to go cold, break apart with a fork and serve on bread rolls with coleslaw, potato, salad or pickles.


Credit and thanks for this recipe go to an American friend, Denise Hennessey, who kindly allowed me to submit it.
Please do use shoulder pork. If you cannot get it on the bone it does work just as well using a boneless piece.
Use any dark beer.
Chilli can be substituted with red pepper flakes or hot sauce.
This recipe was photographed by Amber De Florio for Australia’s Best Recipes.

Credits: Best Recipes