This simple recipe is soul-satisfying, and the combination of herbs de Provence, shallots and beer tastes far more complex than the simple combination suggests. The best part is the bed of shallots that melts into a ragout-like sauce as the pork cooks. Slice the roast, then just stir the pan juices and shallots together to make a pan sauce.
Grill-braised Pork with Shallots and Herbs de Provence
Start to finish: 2 hours, 20 minutes (10 minutes active). Servings: 12
Ingredients
6- to 8-pound pork roast, fat left on the top
Olive oil
Fleur de sel (or other large, flaked salt)
12 to 15 large shallots, peeled and halved lengthwise
1 tablespoon herbs de Provence
1 teaspoon kosher salt
Two 12-ounce bottles beer
Directions
Prepare a grill for medium-high heat, indirect cooking. For charcoal, bank the hot coals to one side of the grill, and cook on the other side. For gas, turn off one or more burners to create a cooler side, then cook on that side.
Use paper towels to pat dry the pork roast. Drizzle the roast with oil on all sides, then season with fleur de sel. Set aside.
In a large, oval Dutch oven, arrange the shallots in an even layer, cut sides down. Sprinkle the shallots with herbs de Provence and kosher salt. Drizzle all over with olive oil. Place the pork roast on top of the shallots, fat side up.
Pour a beer into the pot. You want about 1½ to 2 inches of liquid on the bottom. Add more beer during cooking as needed to keep the dish moist. You never want the bottom of the dish to be dry.
Place the lid on the pot, and set on the cooler side of the grill. Let cook for 1 hour. Remove the lid and cook for an additional 30 to 40 minutes. The fat cap will begin to brown and look crispy. Return the lid to the pot and cook for another 40 minutes, or until the pork reaches 135 F. The pork is done when the meat is completely white and the fat is golden brown.
Let the roast rest covered in the pan for 20 minutes. Transfer to a cutting board. Skim the fat from the juices in the pan, then stir the shallots and pan juices together to make a sauce. Slice the roast and arrange on plates. Top with sauce.
Nutrition information per serving: 500 calories; 230 calories from fat (46 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 155 mg cholesterol; 460 mg sodium; 7 g carbohydrate; 1 g fiber; 2 g sugar; 54 g protein.
