Beer Braised Pork Roast

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READY IN: 49mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 T 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, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
  • Transfer the pork to a cutting board and cover loosely with foil.
  • Skim the excess fat from the surface of the cooking liquid.
  • Cut the pork across the grain into thin slices.
  • Arrange the slices on a platter, spoon the cooking juices over the top and serve.
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