Rub any size or type of pork roast with a little flour mixed with ginger, ¼ teaspoon for each 4 pounds of roast. Put the roast in a preheated 475° oven for 10 minutes, then reduce the heat to 325 degrees. Pour a bottle of beer over the roast and baste every 20 minutes until done (35 minutes per pound).
Make a brown gravy with the juice in the pan by pouring off as much of the fat as possible and stirring in a paste made of 3 tablespoons of flour and 3 tablespoons of water.
Stew and meat balls also take kindly to the beer treatment.