Melt butter in a large casserole over medium heat. Add onions and garlic and sauté. Add the beer, chicken or beef bouillon, 1/3 cup of maple syrup, mustard, spices and pepper. Mix well to blend the mustard in and bring to a boil.
Place the pork in the casserole. Bring to a boil, cover and let simmer for 1 1/2 hours or until the meat is tender.
Preheat the oven to 200°C (400°F).
Remove the pork from the casserole; remove the string from around the shoulder (remove the skin and trim off some fat, if desired) and place in an oven-proof dish.
Cook the bouillon mixture until it is reduced by half. Add the remaining (60 ml) maple syrup.
Baste the meat with bouillon and place in the oven for 15 to 20 minutes. Baste frequently.
Carve the pork and serve with your choice of vegetables.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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