Beer Braised Pork Roast with Fennel Seeds

It’s that time of year again – fall and winter mean slow and low roasting in a warm oven – with the byproduct being a warm kitchen and a smell that will bring the whole family running.  This roast is so amazing, it could easily grace the table for holidays or company!

I made up this recipe mostly because I have a HUGE jar of fennel seeds and I was looking for something to do with them before they loose their oomph.  Fennel and citrus go well together and I had a pork roast and some Fat Tire Sunshine Wheat beer…so voila – this.

Ah.  Mah.  Zing.

If you don’t have sunshine wheat, you could use something else, but it should be a beer that has some citrus tones in it.

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Beer Braised Pork Roast

Author Carrie Hill

Ingredients

• Beer Braised Pork Roast
• 3-4 lb pork shoulder roast
• 1/4 C Whole Fennel Seeds
• 4-5 Tbsp Montreal Steak Seasoning
• 4 cloves garlic
• 1 medium onion
• 1/4 C Olive Oil
• 1 C Chicken or Beef Stock
• 1 12- oz bottle Fat Tire Sunshine Wheat the citrus and coriander of this beer with the fennel on the roast is AH-MAH-ZING

Instructions

1. Preheat Oven to 300 degrees
2. Dry the roast well with a paper towel
3. Coat the roast with the steak seasoning and the fennel - get your hands in there and really press it in.
4. Heat the olive oil in a large dutch oven until it is snapping hot!
5. Brown the roast on ALL sides, until each one is crunch and dark brown - this is part of the amazing part.
6. After the roast is browned - lift it out and line the bottom of the dutch oven with the onion and garlic - place the roast back in and pour over the beer and stock
7. Braise covered at 300 for about 2 hours
8. Uncover and raise heat to 375 and continue to braise for an hour or so - until internal temp is about 180 - this means it's fall off the bone tender.