Pork In Beer And Onions Recipes

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BEER BRAISED PORK LOIN



Beer Braised Pork Loin image

A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.

Provided by Mark D. Wilder

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 8

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (5 pound) boneless pork loin roast
3 cups chopped onion
5 carrots, chopped
1 (12 fluid ounce) can or bottle beer
2 teaspoons salt
¼ teaspoon ground black pepper
1 bay leaf
4 whole cloves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
  • Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
  • Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
  • Return pork roast to the pot and cover.
  • Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
  • Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
  • Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
  • Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g

SLOW COOKER BEER PULLED PORK



Slow Cooker Beer Pulled Pork image

My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.

Provided by Paula Todora (Paula T)

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h10m

Yield 16

Number Of Ingredients 7

1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 fluid ounce) can beer (such as Shiner® Bock)
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Set the slow cooker to High.
  • Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
  • Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
  • Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
  • Cook on Medium for 1 hour.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 8.7 g, Cholesterol 53.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 4.3 g, Sodium 568.3 mg, Sugar 5.6 g

PORK IN BEER AND ONIONS



Pork in Beer and Onions image

Make and share this Pork in Beer and Onions recipe from Food.com.

Provided by Miss Annie

Categories     Pork

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 12

2 teaspoons garlic, minced
1 tablespoon soy sauce
2 tablespoons brown sugar, packed
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
1/2 teaspoon salt
4 lbs pork shoulder
2 1/2 cups beer
2 bay leaves
6 cups sliced onions, tightly packed
2 tablespoons cornstarch, dissolved in
3 tablespoons water

Steps:

  • Combine the first 6 ingredients in a small bowl to make a paste.
  • Rub into the roast.
  • Pour the beer into a pressure cooker and add the bay leaves.
  • Set the rack in place.
  • Place half of the onions on the rack and set the pork on top.
  • Spread the remaining onions over top.
  • Lock the lid in place and bring to high pressure over high heat.
  • Adjust the heat to maintain high pressure and cook for one hour.
  • Let the pressure drop naturally or use a quick release method.
  • Remove lid.
  • If you cooked the pork at high pressure for the entire hour, your roast will be done.
  • Remove meat to platter and let set for 15 minutes, covered with foil.
  • Remove rack and bay leaves.
  • If there is more than 2 cups of liquid, boil over high heat to reduce.
  • There should be 2 cups of liquid to make the gravy.
  • Whisk in cornstarch and cook until gravy thickens.
  • Carve the meat and serve the onion gravy mixture over top.

ROOT BEER PULLED PORK IN SHALLOT-ROOT BEER JUS WITH TANGY ONIONS AND JALAPENO CREME FRAICHE



Root Beer Pulled Pork in Shallot-Root Beer Jus with Tangy Onions and Jalapeno Creme Fraiche image

This recipe was inspired by the dessert, root beer float. Each component of this dish has a specific purpose, so when eaten in combination, you get a variety of elements. Tenderness, tartness, crunchiness, smooth and creamy. Lastly, a little root beer to remind you of that old soda fountain drink dessert. Please feel free to adjust any ingredients to fit your taste.

Provided by Doreen Fang

Categories     main-dish

Time 3h45m

Yield 16 to 20 servings

Number Of Ingredients 29

6 large yellow onions, peeled and roughly chopped
3 heads garlic, peeled, slightly crushed, kept whole
6 large oranges, juiced then quartered
8 jalapenos, halved
6 serrano chiles, halved
1 (750 ml) bottle Pinot Noir, or other red wine
4 (12-ounce) bottles root beer
Pinch kosher salt and freshly ground black pepper
Pork Butt shoulders, cut into large chunks (about 15 pounds)
Shallot Root Beer Jus, recipe follows
Tangy Red Onions, recipe follows
Jalapeno Creme Fraiche, recipe follows
Chopped fresh chives or scallions, for garnish
1 tablespoon canola oil
2 tablespoons unsalted butter
10 shallots, peeled, thinly sliced
Kosher salt
4 (12-ounce) bottles root beer
4 tablespoons canola oil
3 tablespoons unsalted butter
4 large red onions, peeled and julienned
1 (200 ml) bottle Pinot Noir red wine vinegar
1 cup red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup granulated sugar, or more to taste
3 containers creme fraiche (7 1/2 ounces each)
3 jalapenos, seeded and minced
Kosher salt and freshly ground white pepper

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine all the ingredients, except the pork. Taste the marinade and season with more salt and pepper, if needed. If you want the dish to be spicy, add more jalapenos and serranos.
  • Season pork lightly with kosher salt and pepper. Divide pork into 2 large roasting pans and pour the marinade over top. Toss to coat with the marinade. Cover each pan with foil and put into the preheated oven. Alternatively, the pork can be marinated in the refrigerator for a few hours. Bring to room temperature before baking.
  • Bake the pork until tender and meat is falling apart, approximately 3 or more hours.
  • While the pork is cooking, prepare the Shallot Root Beer Jus, Tangy Red Onions and Jalapeno Creme Fraiche.
  • Remove the pork from the oven and shred the meat with forks, but leave it a bit chunky. Toss the shredded pork in the cooked marinade. Taste the meat and season, to taste. Keep warm.
  • Assembly: Make sure the pork is heated. If you made it the day before and it was in the refrigerator, reheat the meat and the jus. The onions can be chilled or brought to room temperature but do not heat, in order to maintain the crunchy texture.
  • Arrange few pieces of pork on each plate, then top with some Tangy Red Onions and garnish with a squeeze of Jalapeno Creme Fraiche. Poor the Shallot Root Beer Jus around the outside edge of the pork then garnish with chives or scallions.
  • Heat a large stock pot over medium-high heat and add the oil and butter, Heat until melted and hot but do not burn the butter. Add the shallots stirring occasionally. Caramelize the shallots slightly, season with salt, to taste, and reduce the heat to medium-low. Allow them to soften about 5 minutes and then add the root beer. Bring the root beer to a simmer and reduce slowly for approximately 2 hours. Season, to taste. The flavor of the shallots should be prominent to reduce the sweetness from the root beer.
  • Heat large saute pan over medium heat, add the oil and butter. Heat until melted and hot but do not burn butter. Add onions, stirring so that they do not brown. Cook, stirring occasionally, until they become translucent, about 5 minutes. Add the vinegars and turn heat down to medium-low, then season with salt and pepper, to taste. The onions will be really tart but you can add a tablespoon of sugar, at a time, to mellow it out a bit. You still want to keep that tanginess.
  • Continue cooking for 20 minutes letting the vinegars absorb into the onions. The onions will release some water so you will strain that off when you finish cooking. Transfer the onions to a bowl and cover. Let the onions sit overnight in the refrigerator. Finely chop before serving.
  • In a bowl, add the creme fraiche and the jalapenos. Season, to taste, with salt and white pepper and stir to combine. Put into a squeeze bottle, with large tip so it won't get plugged from the minced jalapenos.

PORK, ONIONS AND BEER IN A CREAMY CARAWAY SAUCE



Pork, Onions and Beer in a Creamy Caraway Sauce image

This is very simple dish to make. Pork lightly sauteed and then braised in beer and onions until tender. The sauce is thickened with sour cream and caraway seeds to make a easy quick meal. Now you can use any cut of pork you like, but personally I like pork loin medallions or loin chops. I usually buy a whole pork loin and cut my own slices to get the exact thickness I want, and it also more cost effective. Besides, I freeze the other slices for another day. Serve this with German spaetzle which is available at most grocery stores, Whole Foods and certainly local ethnic markets. The last time I made this dish I did a quick saute of cabbage, butter, salt and pepper which was perfect with this.

Provided by SarasotaCook

Categories     < 60 Mins

Time 50m

Yield 4 Chops, 4 serving(s)

Number Of Ingredients 12

4 pork loin chops (1 1/4 - 1/2-inch thick)
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cups dark beer (you don't want to do a heavy stout or ale which can be a bit bitter, I prefer Michelob Dark or Amber)
2/3 cup sour cream (no low fat)
1 large onion (cut in half and thin sliced)
3/4 teaspoon caraway seed (You can use a bit more or less according to your taste)
1 tablespoon fresh parsley, chopped

Steps:

  • Pork -- In a large baggie or you can use a small bowl or pie plate and add the flour, salt, pepper and thyme and dredge the pork in it to get a light coating of flour. Then in a large heavy saute pan, I like my cast iron, but any heavy pan will work fine. I DO NOT like to use Non Stick for this. Heat up the oil and butter to medium high to high heat and saute the pork on each side until golden brown. Don't forget they are going to continue cooking in the beer so it is not necessary to cook them all the way through.
  • Sauce -- Remove the chops just for a minute while you lightly saute the onions. They only need to be cooked for just a couple of minutes. Then add the beer scraping up the bits from the bottom of the pan. Return the pork chops back to the pan and cover and reduce the heat to simmer and cook approximately 30 minutes. The last 5 minutes remove the cover so the beer can reduce a bit.
  • Finishing -- Add the sour cream, salt, pepper, caraway seeds and parsley and cook another couple of minutes until everything is heated through.
  • Serve -- As I mentioned, I like to serve this over spaetzle, but butter noodles, potato pancakes, even rice or mashed potatoes. Drizzle the sauce and onions over the chops.

Nutrition Facts : Calories 519.5, Fat 34.4, SaturatedFat 14.8, Cholesterol 93.3, Sodium 321.8, Carbohydrate 22, Fiber 1.2, Sugar 1.7, Protein 21.9

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