A warm oven with delicious smells drifing out of it is a welcome sign of the arrival of fall around our house. Sometimes there is time to cook a roast all afternoon. Other times, it's a quick 15 minutes to get dinner on the table. This recipe can help you do both. Grab a large roast and let it cook all afternoon on a day you have time. Shred it, have if for dinner that night, then freeze the rest for future quick meals. But instead of serving it the same way each time you eat it, how about using the meat in different ways to create a new and different meal? Let's start with the recipe for the roast.
Beer Braised Pork RoastIngredients
· 2 tablespoons of olive oil
· 4-6 pound boneless pork butt roast
· 12 ounces beer
· 3 tablespoons balsamic vinegar
· 1 1/2 teaspoons salt
· 1 teaspoon black pepper
· 2 teaspoon garlic powder
· 2 teaspoons onion powder
· 1 teaspoon oregano
1. Preheat oven to 450-degrees F.
2. In a dutch oven or oven safe pan with lid, heat oil over medium-medium high heat.
3. When oil is hot, brown pork roast a couple of minutes on each side.
4. Whisk together beer, balsamic vinegar, salt, pepper, garlic powder, oregano, and; pour over pork roast. Pour beer over roast.
5. 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- 3 hours.
6. Remove from oven. Skim fat from juices. Shred pork with two forks and stir meat with juices.
At this point, you can serve the meat over a bed of brown rice with a side of roasted veggies. You can also mix some of the meat with your favorite salsa and make tacos.
Or, how about mixing some of that meat with a good barbeque sauce. Put that meat on a whole grain bun and serve with fruit. Dinner in an instant!
Want a healthier version? Top a salad with some of the pork. You can mix Ranch dressing with some salsa or barbeque sauce to top the salad.
Click here to watch our Registed Dietitian, Brenda Duby, prepare the roast and the meals to go with it.