For some, throwing a party is a way to connect with friends and family making new memories to treasure, and for others, it’s just another chance to put our beautiful massive grilling monsters on display. This St. Patrick’s Day, make an extravagant spectacle of your grilling prowess with Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce. Featuring a savory dry rub, tender texture, and an addicting sticky sauce, this pork loin roast melts in your mouth with jovial delight, inspiring an impromptu dance with a leprechaun and an Irish jig.
First, the dry rub, comprised of smoked paprika, brown sugar, garlic, thyme, salt, and pepper, must be thoroughly applied to the roast and then refrigerated uncovered for 24 hours for maximum penetration and to keep moisture from forming. Once the roast is ready to be grilled, brown the roast over direct medium-high heat, and then finish cooking with indirect heat until done. The Sticky Stout Barbecue Sauce is a reduction of onions, garlic, and stout beer mixed with your favorite spicy barbecue sauce, fig preserves, and apple cider vinegar. Finishing with bold flavor and sweetness, the sauce is used as a glaze and for dipping as well. So gather the green clovers and garland, grab your kilt and leprechaun top hat, and celebrate your grill…I mean St. Patrick’s Day.
Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce Ingredients
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 garlic clove, pressed
- 1 teaspoon coarsely ground pepper
- 4 teaspoons chopped fresh thyme, divided
- 1 (3 1/2- to 4-lb.) boneless pork loin roast
- Kitchen string
Sticky Stout Barbecue Sauce
- 1 small onion, finely chopped
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 (11.2-oz.) bottle stout beer
- 1 cup spicy barbecue sauce
- 1/4 cup fig preserves
- 2 tablespoons apple cider vinegar
Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce Directions
- Stir together first 5 ingredients and 2 tsp. thyme. Trim pork roast. Rub paprika mixture over pork. Tie roast with kitchen string at 1 1/2-inch intervals, and place in a 13- x 9-inch baking dish. Chill, uncovered, 24 hours.
- Light one side of the grill, heating to 350° to 400° (medium-high) heat; leave the other side unlit. Place pork over lit side, and grill, covered with lid, 8 minutes on each side or until browned.
- Transfer pork to unlit side, and grill, covered with lid, 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 145°. Let stand 10 minutes.
- Brush with Sticky Stout Barbecue Sauce. Sprinkle with remaining 2 tsp. thyme. Serve with remaining sauce.
Chef’s Notes: Mix together the paprika pork rub a couple of hours ahead.
Sticky Stout Barbecue Sauce
- Sauté onion in hot oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender. Add garlic; sauté 1 minute. Gradually stir in beer. Cook 8 to 10 minutes or until mixture is reduced by half. Reduce heat to medium.
- Stir in barbecue sauce and next 2 ingredients, and cook 4 to 5 minutes or until thoroughly heated.
Taken from MyRecipes.com
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