Ref: 281
Heading: Mains
Cuisine: American
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
1000 g
Pork Shoulder
350 ml
beer of choice
2 tbsp
Veg oil
Rub
3 tbsp
brown sugar
2 tsp
salt
2 tbsp
smoked paprika
2 tsp
garlic powder/granuels
2 tsp
onion powder/granules
2 tsp
cumin ground
1 tsp
black pepper freshly ground
Barbecue Sauce
115 g
tomato ketchup
30 ml
water
30 ml
cider vinegar
20 g
dark brown sugar
2 tsp
Worcestershire sauce
1 g
garlic cloves finely grated
1 tsp
smoked paprika
1/2 tsp
chilli powder (optional)
1/2 tsp
cayenne pepper
Method
Step 1
Cut off skin & trim excess fat from pork, then cut into 250g to 300g chunks
Step 2
In a small bowl, mix brown sugar, salt, paprika, garlic powder/granules, onion powder/granules, & cumin, & black pepper, rub into the pork & set aside. (over night is best.)
Step 3
Preheat oven to 150°C.
Step 4
In a cassarole dish or overproof pot with a lid, place over a med heat, add oil & brown the pork chunks on each side, but don't burn the rub.
Step 5
Add beer to the pot/casserole, put the lid on & cook for 3 hours.
Step 6
Remove Pork & keep warm, place pot back on the stove/hob on a med, add all the Barbecue Sauce ingredients to the pot/casserole, stir in & simmer for 20 min stirring often, don't allow to catch on the bottom.
Step 7
Pull/shred the Pork with 2 forks in a bowl & add half of the barbecue sauce & mix in, save the other half & pour into serving bowl to go with the meal.
Suggestion & Tips
Great in burgers.