Dark Song’s Fire‑Roasted Boar with Charred Onion Grog Sauce
(Signature Dish from Grosh’Nak)
Yield: 4–6 servings
Flavor Profile:
Smoky crust, char‑driven aromatics, malty depth, rugged intensity
Lore
Dark Song claims she first forged this recipe during a long campaign through the scorched borderlands, where supplies were scarce, but fire was plentiful. She learned to rely on whatever the warband could seize. Boar, onions, rough brews. Through relentless trial and error, she discovered that heavy char and deep smoke could turn even the toughest cuts into a feast worthy of a victory chant. The grog sauce was her answer to the bitter nights: a brew‑thickened concoction of charred alliums and whatever dark, malty liquid the warband had left.
When the warband gathers after battle, Dark Song prepares this dish as a sign that the fighting is done and the spoils are theirs. She tears the boar into rugged chunks, splashes it with the blackened grog, and serves it on scorched boards for all to share. In Grosh’Nak, this is more than food, it is a declaration of strength, unity, and the raw joy of surviving another day.
Recipe
Ingredients
For the Meat
3–4 lb pork shoulder roast
2 tbsp smoked paprika
1 tbsp coarse black pepper (divided)
1 tbsp kosher salt (divided)
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (or oregano)
1 tsp dried mustard
2 tbsp neutral oil (such as canola or vegetable)
For the Charred Onion Grog Sauce
2 large yellow onions
1 head of garlic
1 cup nonalcoholic dark ale or ¾ cup malt vinegar + ¼ cup water
2 tbsp molasses or dark brown sugar
1 tbsp Worcestershire sauce
1 bay leaf
For Plating (Optional)
Additional yellow onions (for charring)
Fresh thyme or rosemary sprigs
Instructions
1. Prepare the Alliums
Rinse the onions under cold water to remove dirt and loose papery skin. Do not peel them; the outer layers will burn on purpose and protect the interior. Cut the onion in half from the root to the stem. Slice only the top off the garlic head to expose the cloves.
Dark Song’s Note:
“Do not peel the onions. The fire needs something to destroy before it reaches the good parts.”
2. Char the Onions and Garlic
Heat a grill or cast‑iron skillet over high heat until smoking. Place the onion halves cut‑side down and the unpeeled garlic directly onto the heat. Char until deeply blackened, 6–8 minutes, then flip and char the rounded sides for 3–4 minutes. Remove and let cool.
After charring, squeeze out the soft, smoky cloves. Select the four softest, sweetest cloves for the sauce. Reserve the remaining cloves for plating or another use.
Dark Song’s Note:
“If you think they look burnt, burn them more. Weak char makes weak grog.”
3. Prepare the Spice Rub
In a small bowl, combine smoked paprika, 1½ tsp of the coarse black pepper, 1½ tsp of the kosher salt, garlic powder, onion powder, dried thyme/oregano, and dried mustard.
Dark Song’s Note:
“This mix is the first blow the meat will feel; smoke, heat, and bitter herbs. Make it strong so the fire has something worthy to work with.”
4. Season the Meat
Pat the pork shoulder dry. Rub it with the neutral oil, then coat thoroughly with the spice mixture, pressing it into all surfaces. Let the roast sit at room temperature for 20–30 minutes.
Dark Song’s Note:
“Let the meat stand and think about what’s coming. A roast that starts cold fights you the whole way.”
5. Fire‑Roast the Meat
Soak 1 to 1½ cups of oak chips for 20–30 minutes to build a strong but balanced smoke layer. Loosely wrap in foil and carefully place over the burner but under the grill plate.
Reduce the grill to maintain 300–350°F with the lid closed. Place the meat on the grill and leave it in the same spot for the entire roast. Do not flip, rotate, or reposition. Roast until the meat is tender when squeezed with tongs, usually about 1 hour 40 minutes under stable conditions.
How to check doneness (use both tests):
Tongs‑Feel Test (Primary Check)
Squeeze the thickest part of the roast with tongs. It is done when it feels like:
-
warm butter
-
a soft avocado
-
custard that barely holds its shape
The surface should give easily, and the interior should feel loose and yielding.
Internal Temperature (Secondary Check)
Insert an instant‑read thermometer into the center of the roast. Look for 195–205°F. Use this only to confirm what the tongs already told you.
If your grill runs cooler or conditions are windy/cold:
Add time in 10–15 minute increments, checking tenderness each time.
Dark Song’s Note:
“Once the meat hits the fire, leave it. Warriors who fidget with their food never earn a proper crust.”
Dark Song’s Note (Doneness):
“Trust your hands. The meat will tell you when it is ready. If it yields like warm butter, victory is close.”
6. Make the Grog Sauce (can be made while the meat is roasting)
Peel the charred onions and garlic; discard the skins. Add them to a blender along with the dark ale (or vinegar mixture), molasses, Worcestershire (if using), bay leaf, remaining ½ tbsp kosher salt, remaining ½ tbsp black pepper, and smoked salt. Blend until mostly smooth.
Transfer to a saucepan and simmer over medium heat for 15–20 minutes, stirring occasionally, until thickened and glossy. Adjust seasoning with salt or vinegar as needed.
“After blending, the sauce will have a rustic, slightly chunky texture like a blended salsa. This is intentional. Do not over‑blend; the small bits of onion are part of the sauce’s fire‑charred character.”
Dark Song’s Note:
“Do not make it completely smooth. A sauce without texture is a sauce without a story.”
7. Rest the Meat
Let the cooked pork shoulder rest for at least 20 minutes before slicing or pulling into large, rugged chunks.
Dark Song’s Note:
“Let the meat breathe. Even the fiercest roast needs a moment before the final battle.”
8. Assemble & Plate
Arrange the sliced or pulled pork on a heavy board or cast‑iron platter. Spoon or splash the grog sauce over the top. Add additional charred onions or reserved garlic cloves as garnish. Serve with a crusty bread of your choosing.
Dark Song’s Note:
“Tear it into bold pieces. Orcs do not serve shy portions.”
Author’s Note
This is a dish best enjoyed outdoors, especially on a cool evening. I recommend pairing it with any drink that can stand up to the bold flavors. Silverware is optional. This is not a delicate dish. It’s an orc dish; messy, communal, and deeply satisfying.