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posted by Amy Johnsonon September 1, 2016 (updated Sep 14, 2021) 97 comments »
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This super easyBalsamic Beer Braised Pork Roast Recipe makes the tastiest pork roast that is fork tender and falling off the bone.
Growing up in the South had many culinary advantages that I took for granted. Along with hushpuppies, grits, biscuits, sweet tea, there was pork BBQ. There were BBQ restaurants in every little town and some in between, not to mention friends and family that owned smokers that we regularly benefited from.
As an adult I married a self-proclaimed pork BBQ connoisseur, whom, since a youngster has traveled much of the Carolinas, as well as a big part of Georgia, Tennessee and Virginia always on the hunt for the best local BBQ smokehouse. He can attest to the the variety of styles from state to state, and even the varieties within each state.
After trying somany different pork BBQs over the years, he’s now kind of picky. He certainly has his favorites, but now (ahem) he has a new one: Balsamic Beer Braised Pork Roast. I think I knocked his socks off with this one, y’all. And I’m telling ya, this recipe couldn’t be easier. We’ve tried all of the ways of cooking pork roasts over the years, some successful and worth the effort, while others were not so much, but this recipe for Balsamic Beer Braised Pork Roast beats them all in my opinion. I know our resident pork BBQ expertagrees.
There’s not much messing around with this recipe. It begins with a basic browning of the roast, then a mixture of beer, balsamic vinegar, salt, pepper, garlic powder, oregano and brown sugar is poured over the roast. The roast is then covered and popped in the oven to forget about for a few hours. That’s all there is to it. No special equipment is needed, just a heavy duty oven-safe pot with a lid. No special ingredients are called for, just basic pantry items. No special experience is required, if you can brown a piece of meat and whisk some ingredients together, you’re good to go! And I promise, you’ll be impressing even the pickiest of pork BBQ fans. No doubt.
The pork falls off the bone for this pork roast recipe and can be easily shredded or chopped up to use in sandwiches, tacos, burritos, or a crowd favorite, Loaded Pulled Pork Nachos,whichare perfect for football season! It’s a versatile recipe that we’ve served over and over again with much success. I hope you enjoy it as much as we have!
Another tasty recipe using beer for braising is this Beer Braised Chicken Recipe. It’s super easy too!
Balsamic Beer Braised Pork Roast Recipe
Balsamic Beer Braised Pork Roast
Yield: 8
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
An easy recipe for the tastiest pork roast that is fork tender.
Ingredients
- 3 tablespoons of vegetable oil
- 4 pound boneless pork butt roast*
- 12 ounces beer
- 3 tablespoons balsamic vinegar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoon garlic powder
- 2 teaspoons oregano
- 1/4 cup brown sugar
Instructions
- Preheat oven to 450-degrees F.
- In a dutch oven (or an oven safe heavy bottomed pan with tight-fitting lid), heat oil over medium-medium high heat.
- When oil is rippling, brown pork roast a couple of minutes on each side.
- Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and brown sugar; pour over pork roast.
- Cover and bake in 450-degree F oven for 15 minutes, then lower oven temperature to 300-degrees F and continue to bake for another 2 hours and 45 minutes.
Notes
*A bone-in pork butt roast may be used; take into account the weight of the bone and adjust cook time as necessary. Roast should be done when bone easily pulls apart from meat.
Did you make this recipe?
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Originally published August 18, 2014.
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originally published on September 1, 2016 (last updated Sep 14, 2021)
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97 comments on “Balsamic Beer Braised Pork Roast Recipe”
Carol Domres —Reply
I didn’t read about not using a pork loin roast, and that’s what I used. Threw some onions and poblano chiles in the braising liquid too. One reviewer said she used a loin roast and turned out great…fingers crossed!!
Deb Kissell —Reply
This is an AWESOME recipe! Easy and versatile…..Thanks!!
Tracy Nicholas —Reply
I love this dish. I have used the leftovers for street tacos. Unbelievable!
Amy Johnson —
Such a great use for leftovers, Tracy.
Jenn —Reply
This recipe is amazing! I make it 2-3 times a month, especially when we are having visitors. I throw it in my slow cooker in the morning so the house smells wonderful all day and it falls apart without any effort at all by dinner time. My kids love it too which is a huge bonus for me!
Amy Johnson —
It does make the house smell wonderful! I’m glad you and your family enjoy it as much as we do.
Noelle —Reply
This recipe was great! I did substitute coconut sugar for the brown sugar and cooked it in the crock pot on low for 8 hours. Turned out amazing!
Bernadette —Reply
Amazing
Lori @ RecipeGirl —Reply
This looks SO DELICIOUS!
Alita —Reply
Hello Amy,
I tried this and loved it. I didn’t brown the meat on the stove. Instead I put it in a 450 degree oven for 40 minutes, then added the liquids and followed the rest of the recipe.
Would this work with turkey thighs?Caryn —Reply
Have you tried this in the instant pot?
Amy Johnson —
No, I have not.
Karen —Reply
I just made this in the crockpot and the house smells heavenly. I will pull and serve tomorrow.
Tony Krayna —Reply
sounds really good. I will make this. Any suggestions for type of beer?
Amy Johnson —
We’ve used a variety of beers over the years to make this roast. A darker beer will add more flavor, but I’d use what you have on hand before making a special purchase.
Ann A —Reply
I would love to hear if anyone has seared and then finished in the Instant Pot. That said, I feel like the oven braise is doable when I’m working from home.
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