Beer Pulled Pork
Serves: 4 - 6 people
Slow Cook for 4 hrs
The key to keeping the pork moist is making sure it has enough beer as it slow cooks. Use something you like, you’ll thank me for it later.
Ingredients
1 ½ tablespoons oil, I like rapeseed oil
2 onions, thickly sliced
1 heaped teaspoon Kashmiri red chilli powder
½ tablespoon cumin seeds, roughly crushed
2 teaspoons sweet smoked paprika powder
500ml beer or enough to go half way up the pork
100g tomato ketchup
50ml cider vinegar
50g whole grain mustard
2 tablespoons tomato puree
1 teaspoon chipotle chilli paste
salt, to taste
1 kg pork shoulder, bone in and most of the fat removed
1 tablespoon brown sugar (to taste)
Serve with bread rolls, sliced red cabbage & pickled gherkins (optional)
Method
Preheat the oven to 150°C/350°F/gas 2.
Gently heat a large dutch oven/casserole pan (enough to fit the pork) and pour in the oil and onions. Allow to cook for around 15 minutes, stirring often, until light golden brown.
Add the Kashmiri red chilli powder, cumin seeds and smoked paprika, stir well and cook for around a minute.
Pour in the beer, tomato ketchup, cider vinegar, mustard, tomato puree and chipotle chilli paste. Stir well and allow to come to a simmer.
Taste and adjust the seasoning with salt, adding more chilli powder or chipotle chilli paste if you like it spicy.
Remove the pan from the heat and add the pork. Coat the joint well and make sure there is enough sauce to goat least half way up the sides.
Pop on a lid and transfer to the oven to slow cook for 2 hours, turning the pork halfway through.
Take off the lid, and return to the oven to cook for a further hour, or until the meat pulls away from the bone easily.
Once cooked, remove the pork from the pan and allow to rest, covered with foil, while you thicken the sauce.
Skim the fat from the top, stir well and taste. Adjust the seasoning with salt and add a little sugar if you like it sweet.
Gently heat the sauce for 10 - 15 minutes until it has thickened.
Shred the pork away from the bone and pour over the smoky sauce. Serve in a sandwich or taco for a knock-your-socks-off meal!
