Beer Braised Pork Roast Recipes

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES

Steps:

• For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
• Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
• For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
• Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
• Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

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.

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.

BEER BRAISED PORK LOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

BEER BRAISED PORK ROAST

Steps:

• Season the pork generously with salt and pepper.
• In a large heavy pot, heat the oil over med-high heat.
• Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
• Preheat the oven to 300 degrees.
• Pour off all but 1 T fat from the pot.
• Add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
• Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
• Add the flour and cook, stirring constantly, 2 minutes.
• Pour in the beer and stir to scrape up any browned bits on the pot bottom.
• Cook until the liquid starts to thicken, about 10 minutes.
• Stir in the cider, broth, vinegar, and thyme.
• Season with salt and pepper and bring to a boil.
• Return the pork to the pot, cover, and cook in the oven for about 3 hours.
• Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
• Transfer the pork to a cutting board and cover loosely with foil.
• Skim the excess fat from the surface of the cooking liquid.
• Cut the pork across the grain into thin slices.
• Arrange the slices on a platter, spoon the cooking juices over the top and serve.

CIDER-BRAISED PORK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a skillet over medium-high heat. Season pork with salt and pepper and brown in the hot oil, 5 to 7 minutes per side. Transfer to a roasting pan just large enough to hold it.
• Combine apple cider, onions, garlic, and sage in a bowl; pour over pork and cover.
• Roast in the preheated oven until pork is very tender, about 2 1/2 hours.
• Remove pork from the liquid and let rest for 10 minutes before slicing. Skim and discard fat from the braising liquid; serve liquid alongside pork. Garnish with apple slices.

JUICY BEER-BRAISED PORK LOIN WITH CARROTS AND ONIONS

Steps:

• Gather the ingredients.
• In a large Dutch oven or oven-safe roasting pan, coat the bottom with vegetable oil and bring the temperature up to high. Brown the pork loin roast in the hot oil on all sides. Remove the pork roast from the pan. Drain all but 3 tablespoons of fat from pan.
• In the pan, sauté onions and carrots in the pan drippings until softened. Stir in beer, salt, pepper, bay leaf, and whole cloves.
• Return the pork to the pan or Dutch oven and cover tightly with aluminum foil. Bake at 350 F for 2 hours or until the pork is tender. Check with a meat thermometer in the thickest part of the roast. It should be at least 145 F.
• Place the pork loin on a serving platter and keep it warm.
• Pour the cooking liquid from pan into a large bowl; skim off fat and remove the bay leaf.
• Place the liquid with the vegetables into a blender; cover and process at low speed until smooth. Or press through sieve or process in a food processor in batches.
• Pour the processed beer sauce into a saucepan. Bring to a boil, stirring often.
• Slice the pork roast. Spoon the sauce over the sliced pork to serve. Cover and refrigerate any leftover pork roast. You can also refrigerate leftover sauce and reheat it in the microwave to serve. You may have seen older guidelines about the safe temperature for cooking pork roast. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature, the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out.

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.