Pork roast with beer and grinders

Preparation steps

• Cut the meat in several places with a knife and rub with salt, vegeta, pepper and cumin as well as with 5 garlic cloves pressed through a press, coat with mustard and leave for at least half an hour in the fridge to marinate, preferably overnight.
• Heat the oil in a large pan and fry the meat on both sides until the crust is caught. Transfer everything to a fireproof dish, add the soup and the remaining 5 garlic cloves, crushed. Place in the oven preheated to 250 degrees, when the soup boils, add the beer and reduce the oven to 220 degrees. Often pour over and turn to evenly clog on all sides. Bake for about an hour, an hour and a half.
• Pour a liter of soup over the grinders and leave them to absorb the liquid for about 5 minutes, taking care not to cut them too much. Put the strainer in a bowl and strain the grinders.
• When the meat is cooked, take it out on a board, add 1 dl of soup to the baking juice, then put the grinders and mix everything well, bake in the oven for 5 minutes. Thinly slice the meat and serve with grinders.