Beer Braised Pork Roast Printable Recipe
There is nothing like coming into your home after a long day at work to the aroma of a pork roast that has been simmering all day long. And if it has simmered in beer…all the better! This Beer Braised Pork Roast is my latest in a long list of crock pot recipes. 
Cooking with alcohol gives a ton of flavor to a dish and most (but not all) of the calories of the alcohol cook out, so it doesn’t add too many extra calories. I often use wine with cooking but beer adds a heartier flavor to this dish.
Serve this hearty dish with a side of mashed potatoes and some steamed veggies and you will have a wonderful and easy meal that your family will ask for again and again.
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Beer Braised Pork Roast - Crock Pot Recipe
Prep time
Cook time
Total time
Ingredients
- 2 tablespoons Dark Brown Sugar
- 1 tbsp smoked paprika
- 1 tbsp ground black pepper
- 1 tbsp dried oregano
- 1 tbsp seasoned salt
- 3 pounds pork butt roast
- 2 tbsp olive oil
- 1 medium onion, cut into quarters roots and skin removed
- 4 cloves of garlic, finely chopped
- 1 medium carrot, cut into big chunks
- 8 ounces sliced mushrooms
- 2 bottles (12 ounces) brown ale beer or other dark beer
- 1 can (4.5 ounces) low sodium beef broth
- 3 tablespoons cornstarch
- ¼ cup water
Instructions
- Combine the brown sugar, paprika, black pepper, seasoned salt and oregano in a small bowl and set aside.
- Cut pork roast into large 3-4 inch chunks and place on a plate
- Rub the dry spice mixture over the pork pieces until well coated.
- Refrigerate from 4-24 hours.
- Combine the onions, carrot, mushrooms, beer, beef broth and garlic in a large slow cooker. Turn to high heat.
- Heat the oil in a large, heavy skillet over medium high heat. Sear meat on each side then place in crock pot. Stir all of the ingredients and cook 4 hours on high or 8 hours on low.
- When ready to serve, ladle about 3-4 cups of beer broth out of the crock pot into a sauce pan over medium heat and bring to a boil.
- While broth is coming to a boil, mix cornstarch with water. Pour into boiling mixture, stirring until thickened into a gravy.
- Serve hot with mashed potatoes and steamed or roasted vegetables.
What do you do with the salt?!?!?!?!?!?!?!
Hi Jayne. Sorry…did not realize I had omitted that step. It goes in with the dry mix that you rub over the pork. I’ve edited the recipe to include it. Thanks for letting me know! Carol
I am not fond of meat cooked in a crock pot but this recipe is a definite keeper. Yes, I was surprised at just how good it was. As of tonight it’s all gone. LOL Thank you for sharing this awesome recipe. Can’t wait to try another one of your recipes.
Thanks Sue. So glad to hear you enjoyed the recipe.