Mix “Every BEER you take” with the beer in a bowl. Marinate the pork roast in this mixture for ideally 12–24 hours, turning it several times during the process.
Cook over indirect heat at 120–140°C for about 3–4 hours, until the internal temperature reaches around 60°C. Occasionally baste with malt beer while cooking.
Tip: Save the leftover marinade, bring it to a boil with a bit of BBQ sauce or ketchup for a few minutes, and use it as a glaze toward the end of the cooking time.
This method works with just about any large cut of pork—whether it’s a rack (whole loin), back, shoulder, belly, or even spare ribs.
This beer marinade will make your next pork neck steaks and chicken wings an absolute hit! Our recommendations: Pilsner, wheat, or any light beer for pork, poultry, and veggies | Dark beer for beef, lamb, or game | Malt beer for spare ribs or pulled pork
