Experiments in the Kitchen, AKA- Mom’s Science Fair Project
So the other night I had this 5lb pork loin that I had thawed with no real plan as to what I was going to make with it. Somewhere I had recently seen a recipe for a slow cooker pork roast with amber beer. Hmm. J had some questionable amber beer in the beer and deer down in the garage and I had a pork loin. Perfect. But where did I see that recipe? Never mind, I’ll just wing it. So I looked in the spice cabinet and see my collection of Dizzy Pig rubs. PLUG warning: I love these rubs! I coated my lovely loin, the pork I mean, with Dizzy Dust BBQ seasoning and let it rest while I did some chores. The lovely loin, as it will be known henceforth, was then browned in a big skillet with oil. Then I caramalized half a sweet vidalia onion in the oil. I made the gravy with lots of Dizzy Dust mixed in with the flour and used a bottle of amber beer as the liquid. The lovely loin and the onion and some fresh slices of garlic (about 3 cloves) and the rich, dark beer gravy went into the crock pot for 4 hours on high. Of course I have no pictures. I do have testimonials though they are unintelligible because they were grunted with mouths full of lovely loin and mashed potatoes.
I hope Chris doesn’t sue me for using his Dizzy picture.