That said, I was tired of using the same method to fix it so tried this recipe for pork roast shoulder in beer. Sue and I were raised in a largely German community so this recipe calling for dark beer and caraway seeds sounded good and it was.
Spiced just right and so tender. The leftovers eaten cold were almost better than eaten hot. Marvelous gravy also. Really just right for a easy warming meal with not much work or dishes. Serve it with your favorite potato, we had boiled potatoes which was what we would have had growing up. A vegetable and you are all set.
Pork Roast in Beer
Prep: 15 minutes Cook: 2 hours 45 minutes (includes making the gravy)
1 Tablespoon caraway seeds
Salt and Pepper
1 4 to 5 pound pork roast Shoulder (Boston Butt)
3 Tablespoons vegetable oil
1 to 2 onions, chopped
1 carrot chopped
1 rib celery chopped
3 garlic cloves smashed and peeled
2 cans (14 ½ ounce) beef broth
1 bottle dark beer (I used Becks)
3 to 4 tablespoons flour or cornstarch to thicken gravy
Preheat the oven to 425°. Mix the caraway seeds and salt and pepper (1 teaspoon each). Use to season the pork roast.
In a medium, roasting pan (Dutch oven) heat oil and brown the roast on all side. Remove and add the chopped vegetables. Cook stirring till they start to caramelize. Add the smashed garlic and cook for 2 more minutes. Place roast back in pan, pour in beef broth, and pour the beer over the meat. Cover and bake in oven for 2 hours or until instant read thermometer reads 155°. Transfer meat to a platter, cover loosely with foil and let stand, Discard the chopped vegetables pressing out the liquid. Thicken the pan juices with the flour or cornstarch. If using cornstarch stir it into cold water and then in to the liquid, If using flour stir into ¼ cup water to form a paste. Whisk the paste into the pan juices and cook till until thickened. Season with salt and pepper if desired.