Beer Braised Pork Roast - cooking recipe

Ingredients

1 (4 lb) pork butt, trimmed
salt
fresh ground black pepper
2 tablespoons canola oil
2 yellow onions, thinly sliced
1 carrot, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1 (12 ounce) bottle dark beer or (12 ounce) bottle ale
1/2 cup apple cider
1 cup chicken broth
1 tablespoon apple cider vinegar
5 -6 sprigs fresh thyme

Preparation

Season the pork generously with salt and pepper.
In a large heavy pot, heat the oil over med-high heat.
Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
Preheat the oven to 300 degrees.
Pour off all but 1 T fat from the pot.
Add the onions, carrot, and garlic and saute over med-high heat until softened, about 5 minutes.
Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
Add the flour and cook, stirring constantly, 2 minutes.
Pour in the beer and stir to scrape up any browned bits on the pot bottom.
Cook until the liquid starts to thicken, about 10 minutes.
Stir in the cider, broth, vinegar, and thyme.
Season with salt and pepper and bring to a boil.
Return the pork to the pot, cover, and cook in the oven for about 3 hours.
Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
Transfer the pork to a cutting board and cover loosely with foil.
Skim the excess fat from the surface of the cooking liquid.
Cut the pork across the grain into thin slices.
Arrange the slices on a platter, spoon the cooking juices over the top and serve.