Here is a pork roast recipe with a yummy Porter Sauce straight from Mom’s kitchen. It would be great on a cold winter night or perfect for a summer barbecue. It is a make ahead recipe, so it is great for entertaining. Just fire up the grill and serve it with plenty 4 Play by Shades of Pale Brewing Company.
Sticky Porter Barbecue Sauce
Makes 2 cups, total time 25 minutes. Make 3 days ahead, refrigerate and warm before using
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 Tbs vegetable oil
- 11 ounces 4 Play Porter
- 1 cup barbecue sauce
- ¼ cup fig preserves
- 2 Tbs apple cider vinegar
Saute onions in hot oil in a large saucepan over medium high heat for 4 or 5 minutes or until tender. Add garlic and saute 1 minute. Gradually stir in the beer. Cook 8 to 10 minutes or until reduced by half. Reduce heat to medium. Stir in barbecue sauce, fig preserves and cider vinegar, cook . 4 to 5 minutes or until thoroughly heated.
Smoked Paprika Pork Roast with Sticky Porter Barbecue Sauce
Makes 8 servings, total time 1 hour 30 minutes including sauce plus one day for chilling. Dry rub the roast and put in refrigerator over night, do not cover so rub stays dry. This will tenderize the meat and make it juicy.
- 2 Tbs smoked paprika
- 2 Tbs brown sugar
- 1 Tbs kosher salt
- 1 clover garlic pressed
- 1 tsp coarsely ground pepper
- 4 tps chopped fresh thyme divided
- 1 (3 ½ – 4 lb) boneless pork loin roast
- Kitchen string
- Porter barbecue sauce
Stir together the paprika, brown sugar, kosher salt, pepper and 2 tsp thyme. Trim pork roast and rub with mixture. Tie roast at 1 ½ inch intervals and lace in a 9 x 13 inch pan and place uncovered in the refrigerator for at least 24 hours. Light one side of a grill and heat to 350-400 degrees. Place pork roast over it side and grill covered with lid for 8 minutes on each side or until browned. Transfer pork to unlit side and grill covered for 35 – 45 minutes or until a meat thermometer reaches 145 degrees. Cover with foil and let stand 10 minutes. Brush with warm Sticky Porter Barbecue sauce and sprinkle remaining thyme on top.
Serve with extra sauce and a couple bottles of Shades of Pale beer!