Slow Cooker Beer Braised Pork Roast

Photo by Candy H.
Adapted from 209.35.60.59

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from 209.35.60.59

Ingredients

  • 2

    tablespoons Imperial Sugar Dark Brown Sugar

  • 2

    tablespoons onion powder

  • 1

    tablespoon smoked paprika

  • 1

    tablespoon garlic salt

  • 1

    tablespoon ground black pepper

  • 1

    tablespoon dried oregano

  • 2

    teaspoons instant espresso powder

  • 3

    pounds pork butt roast

  • 1

    medium onion, cut into quarters roots and skin removed

  • 1

    medium carrot, cut into big chunks

  • 8

    ounces sliced mushrooms

  • 2

    bottles (12 ounces) brown ale beer or other dark beer

  • 1

    can (4.5 ounces) low sodium beef broth

  • 4

    garlic cloves, crushed

  • 3

    tablespoons corn starch

  • 1/4

    cup water

Directions

1. Combine brown sugar, onion powder, paprika, garlic salt, black pepper, oregano and espresso powder in small bowl. Set aside. 2. Cut pork roast into large 3-4 inch chunks and place in a large plastic bag. 3. Pour dry spice mixture in the bag, seal completely and shake/massage to cover meat completely. 4. Refrigerate from 4-24 hours. 5. Combine onions, carrot, mushrooms, beer, beef broth and garlic in a large slow cooker. Turn to high heat. 6. Heat oil in a large, heavy skillet over medium high heat. Sear meat on each side then place in crock pot. Stir ingredients and cook 4 hours on high or 8 hours on low. 7. When ready to serve, ladle about 3-4 cups of beer broth into a pot over medium heat and bring to a boil. 8. While broth is coming to a boil, mix cornstarch with water to make a slurry. Pour into boiling mixture, stirring until thickened into a gravy. 9. Serve hot.

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