Spice Rubbed Pork Roast in Beer Gravy Recipe - Allrecipes.com
Spice Rubbed Pork Roast in Beer Gravy Recipe
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Spice Rubbed Pork Roast in Beer Gravy

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"I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 15 mins

    2 hrs 30 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
  3. Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
  4. Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.
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  • Cook's Note:
  • Adjust cooking times to the size of the meat and desired doneness. I like my pork well done, always a minimum of 180 degrees F (82 degrees C).
  • Add additional liquid (water or stock) to produce a thinner gravy.

Reviews More Reviews

Mar 11, 2015

One of our favourite AR recipes. We were so impressed with this pork roast. The rub is delicious and we could taste it with every bite. We like our pork a little pink so we did adjust the time to suit ourselves. Only trouble we had was there seemed to be too much flour which thickened the gravy to a paste, hubby's first time at gravy so he added water and tried his best but the lumps were there. Didn't care cause it was best gravy ever! A million thanks for sharing this recipe! It will be a keeper! Yey KayDe5056 ! My 300th review on AR was a hit!

Mar 31, 2015

I really liked the spice rub on the pork, and the pork was tasty, but the gravy was way too salty. I thought for sure that the 1 tablespoon of garlic salt in the gravy had to be a mis-print, so I cut it back to 1 teaspoon and it was still too salty. We ended up rinsing the gravy off of our sliced pork and throwing away the gravy. Sorry, but I probably won't make this one again.


5 Ratings

Jan 25, 2015

I tweaked this a little bit to my family's taste. Regardless, it made for one of the BEST pork roasts I have ever made!!!! I browned it in butter & then I rubbed it down. It was soooooo moist & flavorful! I could hardly believe how crazy good it was!!!

Jan 18, 2015

The flavor from the rub was excellent and the roast was juicy and very tasty. I like my pork a bit more done, so will cook covered for longer next time. After cooking as long as specified uncovered, most of the beer and juices had dried to the pan. I added some water and a bit of butter and still had a great gravy!

Jan 15, 2014

This was very good. My pork stayed juicy and the flavor penetrated throughout the meat. I made this with potatoes, carrots, and celery roasted in the same pan. My family enjoyed this as well and was good as leftovers the next day. I may lower the salt content the next go-around though (only as a personal preference, but I will definitely make this again.


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 37.9 g
  • 76%
  • Sodium
  • 1584 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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