This beer braised pork roast is a TabyanInn classic. It is super tender, full of flavor and delicious. Our guests always request this when they come stay with us.
- 1 bone-in pork shoulder roast, 3-5 lb.
- Salt & pepper
- 2 tablespoons olive oil (mushroom & sage flavor is perfect)
- 2 yellow onions, sliced thin
- 1 carrot, finely chopped
- 4 cloves garlic
- 2 fresh sage leaves, chopped
- 1 tablespoon tomato paste
- 3 tablespoons flour
- 1 12 oz. Amber beer (COOP Native Amber is our preferred)
- 1/2 cup apple cider
- 1 cup chicken broth
- 1 tablespoon cider vinegar
- 5 or 6 sprigs fresh thyme
Preheat oven to 300F.
Salt & pepper the pork roast. In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork roast and brown on all sides, about 10 min. Remove to a plate and set aside.
Add the onions, carrot, garlic and sage to the Dutch oven, and cook over medium-high heat until the vegetables are soft, about 5 min.
Stir in the tomato paste and cook until the mixture starts to become dry, stirring frequently. Add the flour and cook for about 2 min more, constantly stirring.
Pour in the beer and scrape up the browned bits. Cook for about 10 min more, until it starts to thicken. Stir in the cider, broth, vinegar and thyme. Bring to a boil.
Return the pork to the Dutch oven and cook in the oven for 3 hours. Uncover and cook for 1 more hour, basting every 10-15 min.
Transfer the pork roast to a cutting board. Slice the roast against the grain into thin slices.
Serve with the roast slices on a platter, with the cooking juices spooned over the top.
Prep time: 15 min.
Cook time: 4 hours 30 min.
Serves: 8.
Notes
Source: Marc Tabyanan.
The beer we prefer is COOP’s Native Amber. We’ve tried different beers, but that one just stands out.
Also, you may have to serve the roast from the Dutch oven–it is fall-apart tender!
