Porter Pork Roast

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

There’s something about dark beer and pork that’s so appealing: the bitterness of the beer cutting through the unctuousness of the meat, the wide range of flavors from so few ingredients.


  • 1 (3-pound/1.4-kg) boneless pork shoulder roast
  • Salt and freshly ground black pepper
  • 1 (12-ounce/360-ml) bottle of porter beer
  • 1 large sprig fresh rosemary



Season the pork all over with about teaspoons salt and plenty of pepper. Heat a large skillet or sauté pan over high heat. When it’s hot, add the pork and cook, turning with tongs, until nicely browned on most sides, about 7 minutes total. Transfer to the slow cooker. Pour most of the beer into the hot skillet, scraping up any browned bits, then pour into the cooker. Nestle the rosemary alongside the roast. Cover and cook on low for 8 hours.


Using tongs or two sturdy metal spatulas, transfer the roast to a carving board. Cut into thick slices with a sharp chef’s knife (or pull the meat into serving-size pieces) and arrange on a platter. Spoon liquid from the cooker over the pork and serve.