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.
Ingredients
- 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 bottle 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.