Ingredients:

• 1 boneless Ontario 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
• 1 smoked honey ale (473 mL)
• 1/4 cup (60 mL) each water and cornstarch

Cooking Instructions:

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.

Beer Substitute: Look for other local Honey Brown ale style beers to substitute for this one. The hint of sweetness from the honey adds a perfect flavour to the roast.