- 1 bottle (or 12 oz.) of Steady Rollin' Session IPA
- 12 oz. Orange juice
- 4 Tbsp Brown sugar
- 1 Tbsp Red wine vinegar
- 1 Tbsp Sriracha sauce
- 3 tsp corn starch (with equal parts water)
- 2 Tbsp unsalted butter
- Salt and pepper, to taste
- Vegetable oil
- 2 Granny Smith apples
- 1 Large white onion
- 2 lbs Pork loin
- Approximately 8 bamboo sticks (soaked in water)
Light your grill to medium heat. While the grill is heating cut the apples and onions to approx. the same size as the pork pieces. Once hot rub the grill with a towel soaked in vegetable oil. Spike the apple, onion, and pork onto the sticks repeating until there is only room on the end to hold the kabob. Place on the grill, rotating every 2-3 minutes until all sides are cooked through.
Add beer to a saucepan over medium-high heat, and reduce the beer by 1/3. Add cold orange juice into the pan and bring to a boil. Once boiling add the brown sugar, vinegar, and Sriracha, and stir with a whisk. Let boil but make sure not to burn the bottom of the pan. If the sauce gets too hot turn the flame down to medium. In a small cup, mix the equal parts corn starch and water together. Slowly add to the boiling sauce while whisking. If the sauce is not thick enough for your liking repeat this step to obtain the desired consistency. When you have reached the consistency you desire turn the flame off and stir in the butter. Once melted, salt and pepper to taste. Cover the kabobs with the warm sauce and enjoy.