This beer braised pork roast is my latest in a long list of crock pot recipes.
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!
Keep reading to find out how to prepare it.
Beer Braised Pork Roast Printable Recipe
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 tablespoon smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon seasoned salt
- 3 pounds pork butt roast
- 2 tablespoon 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
- 4 ounces beef broth
- 3 tablespoons cornstarch
- 1/4 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.