Pork Roast with Carolina Highlands Mustard Ale BBQ Sauce

I’m in love with pork! Who won’t be? This recipe combines everything that makes cooking with pork and beer leap for joy. With both a dry rub and marinade, so the flavor is packed deep into the porky sweetness of the roast. Add a long, slow cook on the Big Green Egg, and you can’t help but have an awesome meal. Remember the Leinenkugel’s Oktoberfest.

Hardware

• 3 lbs pork sirloin roast
• 1 onion, diced
• 2 cloves garlic, minced
• 1 12 oz. Leinenkugel Oktoberfest
• ¼ cup apple cider vinegar
• ½ cup apple cider vinegar
• ¼ cup honey
• 1 cup coarse-grained mustard
• 1 TBSP chili powder
• 1 tsp cayenne
• 1 tsp dried thyme
• 2 tsp cumin
• 1 tsp salt
• 1 tsp black pepper

Directions

• Place the pork in a large resealable plastic bag
• In a mixing bowl, combine the beer, ¼ cup apple cider vinegar, honey, mustard, spices, and thyme
• Remove the pork from the marinade, reserving the marinade
• Preheat Big Green Egg to 250°F
• Place a steaming pan with ½ cup of apple vinegar on the bottom rack
• Place the pork in the Big Green Egg on the upper rack over the steaming pan
• Roast for 2 hours or until the internal temp reaches 170°F
• Recoat the roast with the reserve marinade
• Let rest for 7 to 10 minutes before slicing and serving with the pan juices.
• Serve with the Carolina Highlands Mustard Ale BBQ Sauce

Images and more recipes at AleMeals

bon appetit