Balsamic Beer Braised Pork Roast Recipes

BALSAMIC BRAISED POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

BEST BRAISED BALSAMIC POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
• Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
• Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

BEER BRAISED PORK ROAST - CROCK POT RECIPE

Steps:

• 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.

BALSAMIC ROASTED PORK LOIN

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

BALSAMIC BEER BRAISED PORK ROAST

Steps:

• Preheat oven to 450-degrees F.
• In a dutch oven (or an oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium-medium high heat.
• When oil is rippling, brown pork roast a couple of minutes on each side.
• Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and brown sugar; pour over pork roast.
• Cover and bake in 450-degree F oven for 15 minutes, then lower oven temperature to 300-degrees F and continue to bake for another 2 hours and 45 minutes.