#CrockpotWednesday: Tallboy Braised Pork Roast

#CrockpotWednesday: Tallboy Braised Pork Roast

Taking advantage of the bye week, Coach Littrell tweaked his #CrockpotWednesday scheme — Mrs. Littrell delivered serious production with Beer Braised Pork Roast with and a bonus crockpot of mashed potatoes.


  • 2 tablespoons Dark Brown Sugar
  • 2 tablespoons onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons instant espresso powder
  • 3 pounds pork butt roast
  • 1 medium onion, cut into quarters roots and skin removed
  • 1 medium carrot, cut into big chunks
  • 8 ounces sliced mushrooms
  • 2 bottles (12 ounces) brown ale beer or other dark beer
  • 1 can (4.5 ounces) low sodium beef broth
  • 4 garlic cloves, crushed
  • 3 tablespoons corn starch
  • 1/4 cup water


  • Combine brown sugar, onion powder, paprika, garlic salt, black pepper, oregano and espresso powder in small bowl. Set aside.
  • Cut pork roast into large 3-4 inch chunks and place in a large plastic bag.
  • Pour dry spice mixture in the bag, seal completely and shake/massage to cover meat completely.
  • Refrigerate from 4-24 hours.
  • Combine onions, carrot, mushrooms, beer, beef broth and garlic in a large slow cooker. Turn to high heat.
  • Heat oil in a large, heavy skillet over medium high heat. Sear meat on each side then place in crock pot. Stir ingredients and cook 4 hours on high or 8 hours on low.
  • When ready to serve, ladle about 3-4 cups of beer broth into a pot over medium heat and bring to a boil.
  • While broth is coming to a boil, mix cornstarch with water to make a slurry. Pour into boiling mixture, stirring until thickened into a gravy.
  • Serve hot.



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