Beer-Braised Pork Roast
In this recipe the flavor of beer subtly permeates the pork during slow cooking. Serve with buttered egg noodles or polenta to soak up the flavorful braising liquid.
- 1 pork shoulder, about 4 lb. (2 kg), trimmed of excess fat
- Salt and freshly ground pepper
- 2 Tbs. canola oil
- 2 yellow onions, thinly sliced
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 Tbs. tomato paste
- 3 Tbs. all-purpose flour
- 1 bottle (12 fl. oz/375 ml) dark beer or ale
- 1/2 cup (4 fl. oz/125 ml) apple cider
- 1 cup (8 fl. oz./250 ml) chicken broth
- 1 Tbs. apple cider vinegar
- 5 to 6 fresh sprigs thyme
Season the pork generously with salt and pepper. In a large, heavy pot over medium-high heat, warm the oil. Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes total. Transfer to a plate.
Preheat an oven to 300°F (150°C).
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 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. Serves 4 to 6.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)