Balsamic Beer Braised Pork Roast
Recipe GLPR61dabec9014b6d
A tender, fall-apart pork roast slow-braised in a rich sauce of dark beer, aged balsamic vinegar, brown sugar, and aromatic herbs. The meat becomes incredibly succulent after hours of low-and-slow cooking, while the braising liquid reduces into a glossy, savory-sweet glaze. Perfect for serving with roasted vegetables or crusty bread to soak up every drop of sauce.
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Ingredients
4 pounds boneless pork butt roast
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
12 ounces dark beer
3 tablespoons balsamic vinegar
¼ cup brown sugar
Directions
Preheat your oven to 450°F. Pat the pork roast dry with paper towels and season all sides evenly with salt and pepper.
Heat vegetable oil in a large Dutch oven or heavy oven-safe pot with a lid over medium-high heat until shimmering. Carefully place the pork roast in the hot oil and sear for 2–3 minutes on each side until deeply browned. Work in batches if needed to avoid crowding. Transfer the browned roast to a plate.
In a medium bowl, whisk together the dark beer, balsamic vinegar, brown sugar, garlic powder, and oregano until the sugar dissolves.
Return the browned pork roast to the Dutch oven and pour the beer-balsamic mixture over it. Cover the pot with its lid and place in the preheated 450°F oven.
Bake covered for 15 minutes at 450°F, then reduce the oven temperature to 300°F. Continue braising, covered, for 2 hours and 45 minutes, until the pork is fork-tender and easily shreds with minimal pressure.
Remove the pot from the oven and carefully transfer the roast to a cutting board. Skim any excess fat from the braising liquid if desired. Slice or shred the pork and serve with the warm braising sauce spooned over top.
