Pot Roasted Pork In Beer Recipes

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BEER BRAISED PORK ROAST - CROCK POT RECIPE



Beer Braised Pork Roast - Crock Pot Recipe image

This pork roast is simmered in herbs and beer and cooked in a crock pot for tender results every time.

Provided by Carol

Categories     Pork

Time 4h15m

Number Of Ingredients 15

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

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.

SLOW COOKER BEER PULLED PORK



Slow Cooker Beer Pulled Pork image

My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.

Provided by Paula Todora (Paula T)

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h10m

Yield 16

Number Of Ingredients 7

1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 fluid ounce) can beer (such as Shiner® Bock)
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Set the slow cooker to High.
  • Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
  • Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
  • Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
  • Cook on Medium for 1 hour.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 8.7 g, Cholesterol 53.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 568.3 mg, Sugar 5.6 g

BEER-BASTED PULLED PORK ROAST



Beer-Basted Pulled Pork Roast image

Provided by Food Network

Categories     main-dish

Time 6h10m

Number Of Ingredients 10

6 cups beer
2 1/2 cups packed dark brown sugar
1 1/2 cups apple cider vinegar
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons dried crushed red pepper
2 bay leaves
One 5- to 8-pound Boston pork butt

Steps:

  • Bring first 9 ingredients to a boil in a very large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large Dutch oven, pour half the liquid over the pork. Cover and place the pork in a 300 degree preheated oven. Roast for 4 to 5 hours.
  • Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 minute mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 minutes. Discard bay leaves and let cool for about 15 minutes. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce.

POT ROASTED PORK IN BEER



Pot Roasted Pork in Beer image

Sourced from Plantagenet Free Range Pork Brochure from the Butchers - we used a 440ml can of Kilkenney for our brown ale and speck instead of bacon.

Provided by The Normans

Categories     Pork

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1500 g boneless rolled pork shoulder roast
1 onion, sliced thinly
3 garlic cloves, minced
2 bay leaves
150 g pancetta or 150 g bacon, roughly diced
500 ml brown ale or 500 ml pale ale, for lighter flavours

Steps:

  • Place oil in large oven proof pot and cook over medium heat until pork in browned evenly all over. Add the onion, garlic, bay leaves and pancetta. Lower the heat and cook for 10 minutes until pancetta colours. Stir in the beer, scraping up all the sediment and bring to the boil. Cover and simmer over low heat, basting frequently for 1 and a half hours.
  • While pork is cooking preheat oven to 180 degrees. Transfer cooked pork to roasting tin, baste with cooking juices and place in oven. Cook, basting frequently for 15-20 minutes.
  • Rest meat for 15 minutes before shredding or slicing thickly.
  • Serve with vegetables of your choice.

Nutrition Facts : Calories 361.9, Fat 15.4, SaturatedFat 4.9, Cholesterol 160, Sodium 186.1, Carbohydrate 2.5, Fiber 0.3, Sugar 0.8, Protein 53.9

INSTANT POT ROOT BEER PULLED PORK RECIPE BY TASTY



Instant Pot Root Beer Pulled Pork Recipe by Tasty image

We can't get enough of this easy root beer pulled pork recipe. Let the Instant Pot do all the work, leaving you with the juiciest barbecue pork. Serve on buttery brioche buns or as sliders and top off with a simple pickled onion slaw.

Provided by Betsy Carter

Categories     Lunch

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

2 ½ teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon ground coriander
1 teaspoon smoked paprika
3 lb pork shoulder, cut into 6-8 equal pieces
1 tablespoon canola oil
½ medium yellow onion, minced (about 1 cup - 150 G)
1 can root beer
3 tablespoons distilled white vinegar
½ cup barbecue sauce
½ medium green cabbage, shredded
½ cup red onion, pickled
1 carrot, shredded
1 tablespoon apple cider vinegar
2 tablespoons mayonnaise
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
sandwich roll
barbecue sauce

Steps:

  • Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
  • Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
  • Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2-3 minutes per side. Transfer to a cutting board.
  • Add the onion to the pot and cook for 3-5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
  • Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
  • Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
  • While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
  • Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10-12 minutes.
  • Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
  • Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
  • To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
  • Enjoy!

Nutrition Facts : Calories 732 calories, Carbohydrate 58 grams, Fat 35 grams, Fiber 4 grams, Protein 47 grams, Sugar 49 grams

BEER BRAISED PORK ROAST



Beer Braised Pork Roast image

Make and share this Beer Braised Pork Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 49m

Yield 6 serving(s)

Number Of Ingredients 14

1 (4 lb) pork butt, trimmed
salt
fresh ground black pepper
2 tablespoons canola oil
2 yellow onions, thinly sliced
1 carrot, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle ale
1/2 cup apple cider
1 cup chicken broth
1 tablespoon apple cider vinegar
5 -6 sprigs fresh thyme

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.

Nutrition Facts : Calories 780.4, Fat 52.5, SaturatedFat 16.9, Cholesterol 199.6, Sodium 344, Carbohydrate 10.3, Fiber 1.1, Sugar 2.5, Protein 58.8

SPICE RUBBED PORK ROAST IN BEER GRAVY



Spice Rubbed Pork Roast in Beer Gravy image

I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!

Provided by KayDe5056

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 16

2 tablespoons butter
2 cloves garlic, minced
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon dried thyme
½ teaspoon dry mustard
1 pinch dried marjoram
1 pinch dried basil
1 (3 pound) boneless, center-cut pork loin roast
1 ½ teaspoons salt
16 ounces beer
3 tablespoons all-purpose flour
1 tablespoon garlic salt
½ teaspoon onion powder

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
  • Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
  • Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g

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