Matilda, Maple, and Garlic Pork Shoulder with CrispySkin
"My grandmother (yes, I'm mentioning my grandmother again) used to cook her ever-present, giant ham by sticking it in the oven and pouring ginger ale over it every once in a while, as if it had won the Super Bowl. I decided to use a bottle of Matilda beer, a lovely fruity malty ale made here in Chicago, by Goose Island, with maple syrup for some extra sweetness. You'll probably have to special order the rind-on cut; I had a hard time getting one in Chicago, a.k.a Meatland. Strange. The ponderously long cooking time was inspired by The River Cottage Meat Book, a book that I find charmingly revolting...."
INGREDIENTS
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6 to 8 pounds bone-in, skin on pork shoulder
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3 tablespoons fennel seeds, toasted, crushed
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14 pieces garlic cloves, crushed
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3 tablespoons kosher salt
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1/2 cup olive oil
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1 teaspoon cayenne pepper
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1 teaspoon black pepper
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3/4 cup grade b maple syrup
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1 big bottle of Matilda, or another malty fruity ale
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2 teaspoons malt vinegar
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