Beer braised pork roast

Bear Braised Pork Roast with Ricard

A piece of pork with a delicious sauce can taste so good. Although with a leaner piece of pork you get the risk of drying out the meat if you even slightly overcook it. Low and slow is the way to go. And why not by braising it in the sauce? This "Beer braised Pork roast" is a delicious winter meal which, by using the Ricard, already makes you long for spring. Enjoy your session!
Course Main Course, One pot meal
Cuisine Belgian, Flemish
Keyword bbq, beer, beer paring, Braised, braising liquid, kamado, lidl, pork belly, pork roast, smoked
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people


  • 800 gr pork roast
  • salt to taste
  • Oregano to taste
  • 1 Tbsp Sunflower oil

For the sauce

  • 3 large shallots
  • 1 bouquet garni
  • 2 bay leaves
  • 500 gr. Parisian mushrooms
  • 200 gr. oyster mushrooms
  • 1 dash of fish sauce to be replaced by salt
  • 1 dash of ricard
  • 1 bottle Archivist double or another brown beer
  • 300 ml beef stock
  • 2 sandwiches
  • 1 tbsp mustard
  • pepper to taste
  • 1 dash of vinegar or more to taste
  • 1 tl maple syrup or more to taste
  • 200 gr. Sweet peas


The meat

  1. Take the meat out of the fridge and rub thoroughly with the oil and sprinkle some salt and the oregano on top. Leave to rest for 15 minutes.
  2. In the meantime, prepare your BBQ for a direct high-temperature session (+-250°c) to roast the pork until golden brown.
  3. Add a chunk of apple wood in between the coals +-2 min. before you put the meat on the grill. Search for a spot where the coals are burning a bit less fierce.
  4. Roast the pork roast on both sides until you get a nice golden brown color. Wrap the meat tightly in some tin foil and put aside for a couple of moments.

Braising time

  1. Grill the oyster mushrooms and shallots until they have some nice grill marks.
  2. Then place a dutch oven with a (thin) base of oil on the grid and bake the parisian mushrooms together with the bouquet garni. Deglaze with a dash of fish sauce when they turn golden brown (Using fish sauce instead of salt gives a nice full flavour to the mushrooms).
  3. Add the shallots together with the oyster mushrooms to the dutch oven, stir well and extinguish further with the bottle of brown beer, a dash of ricard and the beef stock.
  4. Place 1 slice of bread with mustard and 1 without mustard on the liquid and place the meat on top.
  5. Cook until the sauce has thickened and the meat reaches a core temperature of 67 degrees (if this happens sooner, let the sauce thicken a little more while the meat is well wrapped next to it).
  6. Taste the sauce and season with a dash of vinegar to bring out the flavours, a dash of maple syrup for a sweet touch and pepper to taste (salt is normally no longer needed).
  7. Fry the sweet peas in oil in a skillet and add to the sauce.

Cut the meat and serve with the sauce and vegetables with a delicious baked potato. Have a nice mea!