Traditionally, Ukrainian cooks braise pork for vereshchaka stew in beet- or bread-based kvass, a fermented drink. Since kvass can be difficult to find outside Ukraine—and making it takes time—dark beer makes a convenient substitute.

The beer gives the pork a slightly different flavor, without kvass’s distinctive beet or bread notes, but keeps the dish close to its traditional roots. Choose the darkest beer you can find for the richest result.

Beer-Braised Roast Pork

Serves: 4 to 6
Total time: 2 hours 30 minutes

Ingredients

• 2 to 2½ pounds pork shoulder
• Kosher salt and freshly ground black pepper, to taste
• 1 small head garlic, cloves separated and peeled
• 2 to 3 tablespoons sunflower oil or another neutral oil
• 1 teaspoon dried oregano
• 3 cups dark beer or kvass
• 3 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1 tablespoon breadcrumbs
• 2 to 3 sprigs parsley

Directions

1. Heat the oven to 375°F.
2. Cut the pork into bite-size pieces and place them in a large bowl. Season generously with salt and pepper. Finely mince the garlic, then toss it with the pork.
3. Heat the oil in a large frying pan over medium heat. Brown the pork on all sides in batches, taking care not to crowd the pan. Transfer the browned pieces to an ovenproof dish. Sprinkle with oregano and pour in about three-quarters of the beer.
4. Bake for 1½ to 2 hours. Meanwhile, deglaze the frying pan with the remaining beer and simmer until most of the liquid has cooked off. Mix the softened butter and flour into a paste, then stir it into the reduced beer. Cook over low heat for a few minutes, stirring constantly, until the sauce thickens.
5. Let the pork cool slightly. Divide it among plates, spoon the sauce over the top, and sprinkle with breadcrumbs. Garnish with parsley and serve immediately.