Beer-Braised Pork Roast

Name: Beer-Braised Pork Roast
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: Arista 4 lbs; Blond beer 4 glasses; Onions 1; Carrots 1; Celery 2 ribs; Garlic 1 clove; Fine salt to taste; Extra virgin olive oil 4 spoonfuls; Sage 3 leaves; Rosemary 1 sprig; Fennel seeds 1 tsp; Juniper berries to taste; Ground black pepper to taste; Pancetta sliced 1.8 oz; Type 00 flour 1 spoonful

it es br de fr

599

Calories per serving

Lactose Free

Energy Kcal 599
Carbohydrates g 16
of which sugars g 13.1
Protein g 52.2
Fats g 27.7
of which saturated fat g 7.59
Fiber g 1.9
Cholesterol mg 177
Sodium mg 692

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 30 min
Serving: 4
Cost: Average
Note + the marinating time (about 12 h)

PRESENTATION

Pork roast with beer—it's one of those dishes from central Italy that just feels right for a Sunday lunch. Families gather around for something tender and super flavorful. The cut, known as arista, is really juicy—like, moist and perfect for slow roasting. What makes this beer-marinated pork roast special? It is all about the marinade. The pork gets soaked in beer and herbs. And you know what? The flavors really really penetrate. Plus, bacon wrapped around the roast adds a crispy edge and a hint of smokiness.

Once it’s cooked, the pan juices turn into this rich beer reduction sauce—poured right over the meat. Seriously good. And it delivers a burst of deep, golden flavor in every bite. It's not just any roast; it's a celebration. To be honest, the beer gives it a unique twist compared to the more common milk-braised versions you might find elsewhere.

In central Italy, serving this beer-infused pork roast with potatoes cooked in the same beer is pretty much the norm. And those potatoes? They get crispy on the outside while staying tender inside, soaking up all that beer flavor—so so amazing. Sure, some might add a zest of orange or even try a pork roast in milk. But the beer-braised pork roast? It offers a deeper, slightly tangy taste that pairs perfectly with hearty sides.

There's even a Portuguese version called porco assado. But hey, the Italian method really shows off the arista’s juicy texture and slow-cooked aromas. Serving this at a big meal? It feels like a real treat. For real. And for those who love experimenting, there's plenty of room to play with the marinade or sides.

Every bite combines moist, savory pork, a hint of beer, and the richness from bacon and sauce—cannot go wrong. This combination keeps people coming back for more at family gatherings and weekend feasts. With this aromatic dish, you're not just serving food; you're sharing a piece of Italian heritage that brings warmth and togetherness to the table.

How to prepare Beer-Braised Pork Roast

To prepare the beer-braised pork roast, start by preparing the roast the night before cooking it: wrap the pork loin with bacon slices, then tie it with a string (following the procedure found in the cooking school, How to tie a roast), finally insert a sprig of rosemary between the string and the bacon 1. Clean, wash, and cut the carrot, onion, and two stalks of celery into chunks, then place them in a large enough container along with the pork loin 2. Add the beer, some juniper berries, and whole peppercorns, then cover with plastic wrap and let marinate in the refrigerator overnight 3.

The next day, drain and dry the meat, keeping the marinade aside 4. At this point, prepare a mixture of sage, garlic, and rosemary and put them in a container 5. Add fennel seeds, salt, and ground pepper as needed and use it to sprinkle over the roast 6. Press gently with your hands to better adhere the herb mixture.

In a pan, put three tablespoons of oil and sear the roast on all sides 7, then add the well-drained vegetables from the marinade 8. Cook everything for 10 minutes and add, one ladle at a time, the beer marinade 9.

Continue cooking on low heat and turn the roast occasionally to ensure it cooks well on all sides 10. After about an hour, check the cooking by doing the skewer test: pierce the roast with a wooden skewer, if the liquid that comes out is white the roast is cooked, if instead, it is pink the meat is still raw. If no liquid comes out, it means the meat was overcooked. When the roast is cooked, blend the cooking juices with a mixer 11, strain it, then let it thicken on the stove and adjust with salt. Dissolve a scant tablespoon of flour in some water, then add the mixture to the reduction 12, this will make the sauce thicker. Serve the beer-braised pork roast sliced and garnish it with the beer reduction you obtained.

Storage

You can store the beer-braised pork roast in the refrigerator, in an airtight container, for a couple of days.

Tip

We recommend keeping the pork loin bone as it protects the meat from drying out.
If you wish, you can cook the roast in the oven at 350°F and check the cooking using the skewer method.
If you can't find pork loin, you can use pork rib or shoulder.
If you prefer beef, you can use top sirloin.

For the translation of some texts, artificial intelligence tools may have been used.

Beer-Braised Pork Roast

PRESENTATION

How to prepare Beer-Braised Pork Roast

Storage

Tip

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