Nothing says storm ready like a hearty slow-cooked Beer Braised Pork Roast. I dont drink beer. Not at all. But the flavor was amazing! The leftovers (should we lose power) will be even better! 1 (3-4 lb) pork shoulder, trimmed salt fresh ground black pepper 2 tablespoons canola oil 2 yellow onions, chopped 2 carrots, chopped 2 garlic cloves, minced 2 tablespoon tomato paste 4 tablespoons all-purpose flour 1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle ale 1/2 cup apple cider 1.5 cups chicken broth 1 tablespoon apple cider vinegar 5 -6 sprigs fresh thyme 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 tablespoons of oil/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, turning pork frequently in braising liquid, until the pork is tender, about 1 hour longer. Skim the excess fat from the surface of the cooking liquid. Serve over smashed potatoes. Side of greens. Adapted from Williams-Sonoma Essentials of Slow Cooking cook book.
Posted on: Thu, 11 Dec 2014 02:56:00 +0000
Trending Topics
Recently Viewed Topics
© 2015