Recipe courtesy of Ontario Pork.


  • 1 boneless pork shoulder/butt/blade roast (about 2 lb/1 kg)
  • 1 tbsp (15 mL) smoked paprika
  • 1 tbsp (15 mL) brown sugar
  • 1 tsp (5 mL) each garlic and onion powder
  • 1 tsp (5 mL) dried thyme leaves
  • 1 1/4 tsp (6 mL) salt, divided
  • 1/2 tsp (2 mL) pepper
  • 1 tbsp (15 mL) canola oil
  • 1 large onion, thinly sliced
  • smoked honey ale (473 mL)
  • 1/4 cup (60 mL) each water and cornstarch


  1. Pat roast dry and set aside.
  2. In a small bowl, stir together paprika, sugar, garlic and onion powder, thyme, salt and pepper. Rub all over roast to coat.
  3. In a large skillet heat oil over medium-high heat. Brown roast on all sides and place in slow cooker. Add onion and pour beer into slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  4. Remove roast from slow cooker to cutting board. Cover and let stand for 10 minutes. Remove strings, if necessary and slice roast.
  5. Meanwhile, whisk together water, cornstarch and remaining 1/4 tsp (1 mL) of salt. Whisk into slow cooker. Turn slow cooker to HIGH and cook for about 15 minutes or until thickened. Serve with roast.

Local Beer Substitute:  Try Sleeping Giant Brewing Company’s Skull Rock Stout!