Pork Roast In Beer

Preparation:

Preparation: Fry the meat with salt and pepper, tie it up and brown it in a pan where you have heated oil and butter. Remove it from the container and arrange on the bottom of this half of the finely chopped onions, a spoonful of chopped parsley, a few thyme leaves. Let the onions soften over medium heat, place the meat on top again, cover with the remaining onions cut into thin slices, pour in the beer, cover. Place the container in a preheated oven at 170 degrees for two and a half hours. Cut the meat into slices, reduce the sauce if necessary, and pour it over the meat. Serve.