Pot Roasted Pork In Beer Recipes

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 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.

BEER-BASTED PULLED PORK ROAST

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

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.

INSTANT POT ROOT BEER PULLED PORK RECIPE BY TASTY

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!

SLOW COOKER BEER PULLED PORK

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.

BEER ONION GRAVY PORK ROAST

Steps:

• 1. Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
• 2. Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
• 3. Stir all the spices into the beer.
• 4. Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
• 5. Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
• 6. Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
• 7. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
• 8. I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
• 9. If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.

SPICE RUBBED PORK ROAST IN BEER GRAVY

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.

BEER BRINED PORK CHOPS WITH ROASTED APPLES

Steps:

• Place pork chops in 1-gallon resealable freezer plastic bag. In medium bowl, mix water, beer, brown sugar and kosher salt until brown sugar is dissolved. Add peppercorns, thyme sprigs and rosemary sprigs. Pour brine over pork chops. Seal bag; refrigerate 4 to 24 hours, turning bag occasionally.
• Heat oven to 375°F. Line cookie sheet with foil; spray foil with cooking spray.
• In large bowl, toss apples, garlic, parsley, chopped thyme, chopped rosemary, salt, pepper and flour. Spread apples in single layer on cookie sheet. Drizzle with 1/4 cup oil. Roast 45 minutes to 1 hour or until apples are softened.
• About 20 minutes before apples are done, remove pork chops from brine and discard brine. Do not rinse pork chops; pat dry with paper towels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook about 10 minutes, turning once, or until pork is no longer pink in center. Let stand 5 minutes.
• Serve pork chops with roasted apples. Garnish with additional thyme and rosemary sprigs, if desired.

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.