OK, time to take a short break from hockey for a moment and talk about my second-favourite thing: cooking.
(Hey, the blog’s name does reference sweet tea and barbecue after all)
I got a wild hair yesterday when Genghis and I went to the store–it’s fall, the weather is getting colder (even here in NC), and it’s time to migrate from the light salads of summer to something more fortifying. So I grabbed a few ingredients, and got up way early this morning to put them all together–and this is what I got:
1 5# pork loin, trimmed and cubed
6-7 ribs celery, sliced
1 yellow onion, diced
6-7 carrots, sliced (you can also use 6oz. baby carrots)
5 medium redskin potatoes, cut into chunks
1 24oz bottle Guinness Extra Stout
2tsp each salt and pepper
3tbsp each ground mustard and ground ginger
4tbsp Montreal Steak Seasoning
1/4c dark brown sugar
(Top Tip: stick the loin in the freezer for a couple hours before cubing it–it’ll make it easier to cut)
Add the cubed pork to a slow-cooker, and sprinkle with salt and pepper. Pour the beer over the pork, and braise on low for 4 hours. After 4 hours, add the aromatics, the potatoes, and the remaining spices, then cook for another 3 hours before cranking the slow-cooker to high for 6 hours. Serve with your favourite ale and a nice hunk of crusty bread, and enjoy–preferably with friends.