Instructions

1. Take the leaves off of the rosemary stems and chop finely with the garlic.
2. Rub the pork generously with olive oil, then season with the chopped garlic and rosemary, and salt and pepper. Place it in a small oven dish, cover, and place in fridge for up to 24 hours.
3. hour before you are going to cook it, take it out of the refrigerator.
4. Preheat oven to 160 degrees C/ 320 F
5. Place the roast in the oven. After 20 minutes, pour the beer around the roast.
6. Roast for another hour and 40 minutes.
7. Take out of oven and let rest for 15 minutes before slicing and serving.