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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- 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
- 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.