GINGER BEER PULLED PORK
A bit of a twist on the classic pulled pork.
Provided by josiethetoaster
Time 4h15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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.
- 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.
- 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).
- While the sauce is reducing, shred the pork with 2 forks. It should come apart easily into classic pulled-pork strands.
- Mix the thickened sauce back into the pork and serve inside buns, with salad, pickles etc if you like them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love