Slow Cooker Beer Braised Pork Roast

By CandyH

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

Details

Servings 8
Adapted from 209.35.60.59

Preparation

Step 1

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.