Ginger beer pulled pork
- Preparation and cooking time
- Prep:
- Cook:
- 3-10 hours marinating
- Easy
- Serves 4
Skip to ingredients
For the marinade
- 1/2 tsp smoked paprika
- 3 tsp unsmoked paprika
- 1 tsp ground allspice
- 2 tsp ground cumin
- 2 garlic cloves, crushed
- 2 tbsp tomato puree
- 2 tbsp hot chilli sauce (e.g. habanero)
- 500ml ginger beer
- 3 tbsp lime juice (ideally), lemon juice or white wine vinegar otherwise
- Salt to taste
Everything Else
- 1/2 tsp smoked paprika
- 3 tsp unsmoked paprika
- 1 tsp ground allspice
- 2 tsp ground cumin
- 2 garlic cloves, crushed
- 2 tbsp tomato puree
- 2 tbsp hot chilli sauce (e.g. habanero)
- 500ml ginger beer
- 3 tbsp lime juice (ideally), lemon juice or white wine vinegar otherwise
- Salt to taste
- 500g pork shoulder, roughly chopped
- 1 medium onion, diced
Method
step 1
Start the night or morning before you want to eat the pork. Mix together all the ingredients of the marinade in a lidded casserole dish, then stir in the pork and onion and ensure it's thoroughly coated. Cover and put in the fridge for a couple of hours or overnight.step 2
Put the casserole dish, with the lid on, in the oven at 150C for 4 hours. Check after about 3 hours to ensure the pork is still submerged in liquid - if it isn't, add more ginger beer if you have it or some water if not.step 3
Remove from the oven and drain the pork, reserving the liquid. Put the liquid in a saucepan over a medium heat and bubble, stirring occasionally, to thicken. (If you are impatient, you could mix 1 tsp of cornflour with cold water, then tip the mixture into the sauce and stir - this will cause the sauce to thicken faster).step 4
While the sauce is reducing, shred the pork with 2 forks. It should come apart easily into classic pulled-pork strands.step 5
Mix the thickened sauce back into the pork and serve inside buns, with salad, pickles etc if you like them.
