ROOT BEER BRAISED PORK RECIPES

Steps:

• Prepare the pork, removing excess fat and cutting into even cubes of approx. 1 inch.
• Season pork with half of the salt and pepper.
• In a large Dutch oven over medium heat, add 3 tbsp. olive oil.
• In batches, add the pork and brown on all sides. Add a little more olive oil if necessary. Transfer to bowl.
• Add the remaining olive oil to the Dutch oven, then cook onions for about 5 minutes, until translucent. Then, add the thyme and the garlic and continue cooking.
• After 2 minutes add flour, and cook for one more minute.
• Add the Oatmeal Ale and increase heat to bring to a boil for 2 minutes, then return the pork and any juices to the Dutch oven, along with the broth and brown sugar.
• Bring to a boil once again, then reduce heat. Simmer partially covered for about 1 hour, 20 minutes until the pork is very tender.
• Add the root vegetables, celery, apples and cinnamon to the stew. Bring to a boil, reduce heat again and continue simmering, partially covered for about 30 minutes, or until the vegetables are tender.
• Add remaining salt and pepper, and sprinkle parsley into the stew.
• Serve hot.

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.