Pot Roasted Pork in Beer
Rich, hearty, and brimming with rustic flavors, Pot Roasted Pork in Beer is the ultimate comfort dish. This recipe transforms a tender pork shoulder into a melt-in-your-mouth masterpiece, slow-cooked in a flavorful blend of amber beer, savory herbs, and aromatic vegetables. The secret lies in its long, low-roasting process, allowing the pork to soak up the earthy sweetness of brown sugar, the smokiness of paprika, and the subtle bitterness of beer. Finished with a luscious homemade gravy thickened with a touch of butter and flour, this dish is perfect for cozy dinners or special gatherings. Serve it with creamy mashed potatoes or crusty bread to soak up every drop of the rich sauce. A true crowd-pleaser that’s as satisfying as it is easy to prepare, this pot roast will quickly become a staple in your recipe collection.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (bone-in or boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 Yellow onion, sliced
- 4 Garlic cloves, minced
- 3 Carrots, chopped into chunks
- 2 Celery stalks, chopped
- 1 tsp Paprika
- 1 tbsp Brown sugar
- 3 Thyme sprigs
- 1 Bay leaf
- 12 oz Beer (preferably amber or lager)
- 1 cup Chicken stock
- 1 tbsp Butter
- 1 tbsp All-purpose flour
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Season the pork shoulder on all sides with salt and black pepper.
Heat a large Dutch oven or heavy pot over medium-high heat. Add the olive oil and sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set it aside.
In the same pot, add the sliced onions, minced garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the paprika and brown sugar over the vegetables and stir to coat.
Return the pork to the pot and add the thyme sprigs, bay leaf, beer, and chicken stock. The liquid should come up about halfway up the side of the pork. Bring to a gentle simmer.
Cover the pot with a lid and transfer it to a preheated 325°F (160°C) oven. Cook for 2.5 to 3 hours, turning the pork halfway through, until the meat is tender and easily pulls apart with a fork.
Once the pork is done, remove it from the pot and tent it loosely with aluminum foil to rest.
To make the sauce, skim off excess fat from the cooking liquid. Place the pot on the stovetop over medium heat. In a small bowl, mix the butter and flour together to form a paste (beurre manié). Stir this into the cooking liquid to thicken it slightly. Simmer for 5 minutes, adjusting seasoning with additional salt and pepper as needed.
Shred the pork into large chunks and return it to the pot to coat with the sauce.
Serve the pork hot, garnished with fresh parsley, alongside mashed potatoes, crusty bread, or your favorite side dish.
Nutrition Facts
Calories |
4323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.9 g | 406% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 6268 mg | 273% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 36.3 g | ||
| Protein | 268.5 g | 537% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5718 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
