Originally posted @ A Pig’s Ear
I had really hoped to get to Jack’s Abby Brewery this weekend to have a look at the craft brewery in my own town. When I had found out about a month ago that there existed such magical place in Framingham, I felt like a kid again trying to see how I could get to the North Pole.
But alas, a trip across town can often be like planning a trip to the Arctic Circle when you live in Framingham, MA. I got all tangled up in life and was not able to drag the family to the brewery for their Saturday Taste and Tour.
I didn’t let that stop me from enjoying some of the goodness of the Abby though. I ended up picking up a pack of their Smoke and Dagger Black Lager. I could not have picked a better beer with which ring in October. With strong hints of coffee and a smoky smooth finish, a glass of Smoke and Dagger felt more like a warm cozy blanket on a cold, rainy Fall night.
Smoke and Dagger is my go-to beer for the changing season. I mix it with Shipyard’s Pumpkinhead to make my own version of their Smashed pumpkin (which is much better than what you buy in stores).
And I didn’t just stop with drinking it! I got in the Autumn mood so badly that I cooked a fantastic pork loin in the slow cooker with apples. My house smelled so good.
I am definitely a new convert to the Abby. I will make the pilgrimage their one of these days. So excited to see craft brewing happening in town.
Below is the concoction I came up with for dinner which my entire family devoured including my 14-month-old and my 4-year-old:
Smoke and Cider Pork
|4-5 lb boneless shoulder roast
Salt & Pepper
4 T Butter
2 Apples, peeled, halved & cored
1 bottle of Jack’s Abby Smoke and Dagger Black Lager
1/4 c. firmly packed dark brown sugar
3 T. apple cider vinegar
|Trim away any fat on roast. Roll meat up and tie securely at intervals with kitchen twine. Sprinkle generously with salt & pepper. In large frying pan, heat oil. Add pork and brown on each side, about 10 min. Add onions and apples until lightly browned, about 5 min. Remove roast from pan, and drain fat. Then add beer to pan to deglaze, scrapping up bits. Cook until beer liquid starts to thicken, about 10 min. Add cider vinegar. Sprinkle with salt & pepper to taste. Place pork in bottom of slow cooker. Place apples and onions all around and sprinkle with brown sugar. Pour beer & cider mixture over top. Cover and cook until meat is tender, about 8-10 hours on the low heat setting.