Mexican Pork Beer Roast with Green Sauce

This is a two-part dish that rewards patience. A 5-pound pork loin or shoulder roast gets seasoned with oregano and coriander, then slow-roasted with beer until fork-tender. The beer adds a malty depth to the drippings that straight broth just can’t match.

The green sauce is where it really gets interesting. Canned tomatillos get pureed with sauteed onion, garlic, oregano, and cilantro, then cooked down for 10 minutes to concentrate. A splash of white wine vinegar and a little wine added off the heat keep the sauce bright and tangy. Served chilled alongside the hot roast, the temperature contrast makes every bite pop.

The half-hour-per-pound rule keeps the math simple and the meat reliably tender. For a 5-pound roast, that’s about 2 ½ hours of hands-off oven time while you focus on the sauce.

Kitchen Tips

• Shoulder roast has more fat marbling than loin and stays juicier through the long cook. Choose shoulder if you have the option.
• Make the green sauce ahead and chill it overnight. The flavors meld and sharpen as it sits.
• Reserve the tomatillo liquid from the can. You only need ½ cup for the sauce, but keep the rest in case you want to thin it later.
• Let the roast rest 15 minutes before carving. The juices need time to redistribute or they’ll run out on the cutting board.

Variations

• Use fresh tomatillos instead of canned: husk, rinse, and roast them under a broiler until charred for a smokier sauce.
• Add a diced jalapeno to the green sauce for extra heat.
• Swap beer for hard cider for a slightly sweeter, fruitier roast.