Ingredients

• 3-4 lb pork shoulder
• some prunes
• 1 olive oil
• 1 vinegar
•   salt
•   ground black pepper
• 1 soft brown sugar
• ½ dried thyme
• ½ dried oregano
• 1 shallot, small, chopped
• 2 medium onions, sliced
•   sage, chopped
• 1 flour
• ½ can lager
• 1 pint stock

Method

1. Make slits in the meat and press in some prunes.
2. Make the marinade by blitzing together 1 tbsp olive oil, 1 tbsp vinegar, salt, ground black pepper, 1 tbsp soft brown sugar, ½ tsp dried thyme, ½ tsp dried oregano, and 1 small chopped shallot. Cover the meat with the marinade overnight.
3. Brown the meat all over in a pan.
4. Meanwhile, cook 2 medium sliced onions with chopped sage for 20 minutes until nicely browned.
5. Stir in 1 tbsp flour, then ½ can of lager. Stir and cook for 2 minutes, then add 1 pint of stock.
6. Place the meat in the stock mixture and cook in the oven at gas mark 2 with a lid on the pan for 2–2½ hours.
7. Take the meat out of the liquid and rest for 5–10 minutes.
8. Blend the onion liquid to serve as gravy. Serve meat in large chunks.

Notes