One-pot beer braised pork roast

Directions

Preheat oven to 300 degrees. Trim pork of excess fat. Season all sides with Daddy Hinkle’s seasoning, rubbing it in to coat. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear pork, turning to brown all sides, for about 10 minutes total. Set pork roast aside, keeping liquid and fat in the pot. Add vegetables. Sauté onion and carrot over medium heat until the vegetables are tender, about five minutes, add garlic and continue to sauté for another minute or two. Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about two minutes. Add the flour and cook, stirring constantly, for two minutes. Pour in the beer and scrape pot bottom to deglaze. Cook until the liquid starts to thicken, about 10 minutes. Stir in the vinegar, broth, thyme and cherry tomatoes. Bring to a boil. Place pork in pot, nestling in the vegetables. Cover and cook three hours. Uncover to allow pork to brown, baste with the liquid, and return to oven. Cook one hour, basting twice during cooking time. Remove pork roast from oven, let rest 15 minutes, then slice across the grain. Serve over mashed potatoes with vegetables and liquid from pot.