One Pot Beer Braised Pork Roast
It’s comfort in a pot. Beer is the perfect liquid for braising pork, with added flavor from onion, carrots, garlic, tomato paste and thyme. Try this tender pork roast over mashed potatoes.
MIO Products in One Pot Beer Braised Pork Roast
Daddy Hinkle’s Seasoning – Daddy Hinkle’s meat seasonings are versatile blends that tenderize meat and enhance its natural flavor with hints of onion and garlic. Perfect for a variety of dishes, from soups and stews to stir-fries, Daddy Hinkle’s also offers low-sodium and sugar-free options for health-conscious cooks.
Shawnee Mills All-Purpose Flour – Shawnee Mills flour is produced at a local plant in Shawnee, Oklahoma, proudly operated since 1906 as a small mill. Their flour is a staple in any Oklahoma kitchen and a top choice for any recipe, including this beer braised pork roast.
COOP Ale Works Beer – COOP Ale Works craft brewery is based in Oklahoma City and has been brewing a unique variety of beers for over fifteen years. Their delicious Oklahoma brewed beer makes an excellent braising liquid. Your Beer Braised Pork will turn out juicy and tender with COOP in your marinade.
Scissortail Farms Thyme – Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocers. 

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Ingredients
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- 1 (3-4 pound) pork shoulder
- 2 teaspoons Daddy Hinkle’s Seasoning
- 2 tablespoons canola oil
- 1 yellow onion, thinly sliced
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 tablespoons Shawnee Mills All-Purpose Flour
- 1 can COOP Ale Works beer
- 1/4 cup apple cider vinegar
- 1 cup chicken broth
- 5 to 6 sprigs Scissortail Farms Thyme
- Preheat oven to 300 degrees. Trim pork of excess fat. Season all sides with Daddy Hinkle’s seasoning, rubbing it in to coat. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear pork, turning to brown all sides, for about 10 minutes total. Set pork roast aside, keeping liquid and fat in the pot.
- Saute onion, carrot and garlic over medium heat until the vegetables are tender. Stir in tomato paste, stirring until combined. Add flour and cook a few minutes until combined and slightly thickened. Add beer, stirring to scrape the bottom of the pan. Cook a few minutes until thickened, then stir in the cider,
- Pour off all but 1 Tbs. fat from the pot. Add the onions, carrot and garlic and sauté over medium-high heat until the vegetables are 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, for 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 vinegar, broth, thyme and cherry tomatoes. Bring to a boil.
- Place pork in pot, nestling around the vegetables. Cover, and cook 3 hours. Uncover to allow pork to brown, baste with the liquid, and return to oven. Cook 1 hour, basting twice during cooking time.
- Remove pork roast from oven, let rest 15 minutes, then slice across the grain. Serve over mashed potatoes with vegetables and liquid from pot.