Pork roast with rosemary and beer


2 kg pork neck without bones, in a net 
3 cups olive oil
1 large can of beer
Salt, pepper


Salt and pepper the pork roll and stick pieces of garlic all around its surface. 
Place a wide and shallow pot on the stove with the oil in it and when it heats, sauté the pork (with the net) on all sides until it gets a golden brown crust. 
Deglaze with the beer. 
Leave it on the stove for about 5 minutes to boil a little. 
Then move the food into the casserole pot, add the rosemary and bake at 200°C for about 3 hours. 

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