Spice Rubbed Pork Roast in Beer Gravy

Recipe View Preheat oven to 300 degrees F (150 degrees C).

Recipe View 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 and thickened, about 2-3 minutes. This creates a luscious, spreadable spice paste.

Recipe View Place pork in a roasting pan. Generously spread the garlic-spice mixture over the top of the roast, ensuring an even coating. Season with salt. Pour beer into the bottom of the roasting pan. Cover the pan tightly with aluminum foil to trap moisture and steam the roast.

Recipe View Roast in the preheated oven for 45 minutes, covered. 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).

Recipe View Remove roast to a plate to rest and tent loosely with aluminum foil. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Place the roasting pan over medium-low heat. Whisk flour, garlic salt, and onion powder into the pan drippings, scraping up any browned bits from the bottom of the pan. Cook and whisk continuously until the gravy thickens to your desired consistency, about 5 minutes. Add more beer or water if the gravy becomes too thick.

Recipe View Slice the pork roast and serve immediately, drizzled generously with the rich beer gravy. Garnish with fresh herbs, such as parsley or thyme, for a touch of elegance.