Beer-Basted Pork Roast ~ Lunchbag Week 19

I ran across this stained and crumpled recipe the last time I cleaned out my recipe binder, and it had been marked with a big red sharpie star, so I thought I must have been impressed with it at some point, although I didn’t remember it at all. Now that I’ve made it again it’s going into the regular rotation – this is the best pork roast recipe I’ve made in a LOOONG time! Great for a Sunday dinner, and then the leftovers make delicious sandwiches for the rest of the week.

6 cups beer
2 1/2 cups dark brown sugar
1 1/2 cups apple cider vinegar
1 1/2 Tbsp chili powder
1 1/2 Tbsp cumin
1 Tbsp dry mustard
2 tsp salt
2 tsp crushed red pepper
2 bay leaves
pork roast (5-8 pounds)

Mix first 9 ingredients and bring to a boil. Reduce heat and simmer 2 minutes. Place roast in Dutch oven and pour half the liquid over the pork. Cover and roast at 300 for 4-5 hours. Boil remaining liquid over med high heat about 40 minutes or until syrupy. Discard bay leaves and let cool 15 minutes. Top roasted pork with sauce. I like serving this over rice.

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