Dark Stout Pork Loin in the Slow Cooker

Dark Stout Pork Loin in the Slow Cooker. Pub Style Feast: This is a tavern secret that was bestowed to me by my uncle. Only 3 ingredients to the most tasty tender meat.

Full recipe

Dark Stout Pork Loin in the Slow Cooker.

Servings: 6

Ingredients

3-3/2 lbs boneless pork loin roast (not tenderloin)
1 (12 oz) bottle dark stout beer
2 (1 oz packets each) onion soup mix- dry

Dark Stout Pork Loin: Directions

Wipe the pork loin using paper towels. When there is a fat top on top, keep most of it on because it tastes good but remove any extra or too hard fat to the sides.
Put the pork loin in the low part of a large slow cooker fat side up. This allows the fat to gradually baste the meat in the cooking process as it would in a tavern oven.
Pour the dark stout beer in a large measuring cup or a bowl. Add the dry onion soup mixture and mix the soup mixture with a fork until the soup mix is partially dissolved and the liquid appears dark and speckled.
Add the stout and onion soup mixture all over and around the stout pork loin in a slow cooker, ensuring some of the mixture covers the surface of the top of the roast.
Cook the pork very tender and easily cuts with a sharp knife, cover the slow cooker with the lid and cook on either LOW or HIGH between 7-9 hours or 4-5 hours respectively. The meat must be thoroughly cooked and remain juicy and the liquid used during cooking will be a dark brown gravy.
Once the pork is cooked, use care to remove the roast out of the slow cooker and put it on a cutting board. Allow it to cool to about 10 minutes to allow the juices to settle thus ensuring the slices remain moist.
In the meantime as the pork is resting, remove any fat that has built up on the top of the cooking liquid in the slow cooker by use of a spoon. Whether you want it a little fatter gravy, then just take off the lid and leave the sauce to boil on HIGH, 10 to 15 minutes or just pour it out and keep it as a tavern-style gravy.
Cut the pork loin into thick slices of approximately 1/2 inch. Cut the slices and put them on a white oval serving dish, aligning them to some extent to expose the juicy core and the caramelized edges.
Pour the dark stout gravy over the pork cut into slices in a generous amount, and allow it to run round the meat as though it were floating upon the plush dark gravy. Serve hot and serve additional gravy on table.