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 herbes de Provence
1 teaspoon kosher salt
Two 12-ounce bottles beer
Method:
Prepare a grill for medium-high heat, indirect cooking. For charcoal, this means banking the hot coals to one side of the grill and cooking 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 herbes de Provence and kosher salt. Drizzle all over with olive oil. Place the pork roast on top of the shallots, fat side up. The shallots will hold the pork off the bottom of the pot.
Pour 1 beer into the pot. You want about 1 1/2 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 another 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 in the pan, covered, for 20 minutes. Transfer the roast 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 serving plates. Top with the sauce. Servings: 12<
Elizabeth Karmel, The Associated Press
Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer CarolinaCueToGo.com and author of three books, including "Taming the Flame."
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