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.
Beer Braised Pork Roast
- 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
Preheat Oven to 300 degrees
Dry the roast well with a paper towel
Coat the roast with the steak seasoning and the fennel - get your hands in there and really press it in.
Heat the olive oil in a large dutch oven until it is snapping hot!
Brown the roast on ALL sides, until each one is crunch and dark brown - this is part of the amazing part.
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
Braise covered at 300 for about 2 hours
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.