Ginger Beer Pulled Pork

Name: Ginger Beer Pulled Pork
Yield: 6 servings
Cuisine: American
Ingredients: 2 kg deboned and rolled pork shoulder; 2 cup ginger beer, I used Idris Jamaican Ginger Beer; 1/4 cup dark soy sauce; 6 garlic cloves, in their skins, smashed a bit; 1 thumb-sized piece of ginger, peeled and sliced; 1/2 tbsp cayenne pepper; 2 tbsp paprika; 1 tbsp smoked paprika; 1/2 tbsp onion granules; 1/2 tbsp garlic powder; 1/2 tbsp demerara sugar; 1/2 tsp ground black pepper; 1 handful of thyme sprigs; 1 good pinch sea salt

Celeste @celeste_xtina_C00K5

Essex

I have heard of Cola ham (Nigella) and even Irn Bru* marinated pork, so this is my version, with the sweet/spicy mix of flavours I really love...* Irn Bru is a bright orange soda drink from Scotland with a unique taste, esp. 'fiery' version used as a marinade by Musa restaurant.

Celeste @celeste_xtina_C00K5

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Ingredients

6 servings

2 kgdeboned and rolled pork shoulder
Marinade
2 cupginger beer, I used Idris Jamaican Ginger Beer
1/4 cupdark soy sauce
6garlic cloves, in their skins, smashed a bit
1thumb-sized piece of ginger, peeled and sliced
Dry rub
1/2 tbspcayenne pepper
2 tbsppaprika
1 tbspsmoked paprika
1/2 tbsponion granules
1/2 tbspgarlic powder
1/2 tbspdemerara sugar
1/2 tspground black pepper
cooking
1handful of thyme sprigs
1good pinch sea salt

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Steps

1

If the pork joint has fat/skin on you can remove it with a sharp knife before you marinate, and keep it wrapped in the fridge to cook seperately (see my note at the end of the recipe for making 'crackling')
2

Unroll the joint and flatten out by using a sharp knife to butterfly any thick parts.
3

Put the pork into a container which is deep enough to be able to cover it in liquid and which you can fit into your fridge. I used a bowl, and rolled the pork back up loosely to fit it in.
4

Add the garlic cloves and ginger slices, then pour over the soy sauce and the ginger beer, you may need more or less, just make sure the pork is submerged.
5

Cover it with plastic wrap, and refridgerate it for 24 hours (or near enough...overnight at least)
6

Next day, when you are ready to cook the pork (Give yourself 3 and a half hours to do so)... Heat your oven to its highest temperature while you prepare the meat.
7

Drain the marinade but REMEMBER to reserve 1 cup for the sauce!
8

Pat the pork dry with kitchen roll.
9

Mix together all the dry rub ingredients (except the salt) and rub them all over the pork, topside and bottom. Massage it on.
10

Get you roasting tin and lay the thyme leaves in the bottom, then lay the pork on top.
11

Cover loosely with two pieces of kitchen foil and place into the hot oven.
12

Immediately reduce the temperature to 160 C, and place the pork in the less hot part of the oven, cook at that temperature for three hours.
13

When done, put an oven glove on each hand and remove the pork from the oven, make a gap in the corner of the foil and pour the juices out into a saucepan.
14

Leave the pork, still covered, to rest while you make the sauce: add the reserved marinade to the juices from the tin, bring to a boil and reduce it down until it coats the back of a metal spoon (it should take 10-12 minutes)
15

Use two forks to pull apart all of the rested pork.
16

Pour over the reduction, and give it a good mix.
17

To make crackling: dry the skin thoroughly (if it isn't scored already, make several scores with a very sharp knife) then pour 2 tablespoons of salt on it and rub it in really well. Place the skin, scored side down on a rack over a tray and put in into the oven with your roasting pork (in the hottest part of the oven, for two hours... If you do this after the pork has been roasting an hour, this is also the time to sprinkle the salt on your pork and recover it)
18

If the crackling still seems pliable and not crackly, put it under tbe broiler for five minutes turning it around until it is all crispy and crackly.