BEER BRAISED PORK ROAST RECIPES

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.