Beer Pulled Pork

The 'pulled' craze slightly sweeping the nation at the moment has definitely not missed our house; hence another version of the hard to beat Cajun Pulled Pork. This recipe is definitely veering towards the 'badly behaved' side of attempting to get healthy or lower your cholesterol; but in its defence, the recipe doesn't actually feature any additional fat. One of the recipe instructions is also focused on making sure that your shoulder of pork has been trimmed of absolutely all the fat, so its not totally out of control, behaviour wise. Anway, once you're past the notion of very occasionally 'behaving badly', this super slow roasted pork is delicious. It is tender, mouthwateringly sweet, and a little bit spicy too... Just pulled, and wrapped in a freshly baked roll with some chargrilled red pepper - this is surely pork heaven?!


  • Joint of Pork Shoulder
  • 1 tbsp Maldon Salt
  • 2 tbsp Dark Brown Sugar
  • 1 tsp Cayenne Chilli Powder
  • 2 tbsp Smoked Paprika
  • 2 tbsp Ketchup
  • 3 tbsp HP
  • 5 Cloves Garlic
  • 2 Onions
  • 200ml Red Wine Vinegar
  • Bottle of Lager

In a bowl, mix up the Salt, Sugar, Chilli Powder, Smoked Paprika, Ketchup, HP (or other BBQ) Sauce

Finely slice the Onions and the Garlic

Pre-heat the oven to 175˚c and make sure your Pork Shoulder joint has had all the fat trimmed off before being tied up (get your butcher to do this)

Rub the marinade into the joint of Pork

Put the sliced Onions and Garlic on top of and around the Pork joint and pour over the Red Wine Vinegar and the bottle of Beer

Now, tightly cover the joint – first with greaseproof paper, and then with foil – making sure that no steam can escape

Cook for 3 – 4 hours, turning the joint once or twice during cooking

[Whilst turning - if you see fat forming on the top around the joint, spoon this off (or use kitchen paper to gently soak it up).  Pork isn't the leanest meat, and this will ensure the dish is as lean and delicious as possible]

After this time. take the paper and foil off and cook the Pork for another hour or so, turning a couple of times and stirring to make sure the sauce doesn’t stick

By this stage, the Pork should be falling apart, and there should be a little bit of sticky sauce left

Pull the Pork apart with forks, and serve with some simply grilled, griddled or BBQ’d Red Pepper Halves and a Brioche-ey type of bun.  Maybe some mustard and a gherkin?!

This Beer Pulled Pork is delicious for days after first roasted.. Best way to enjoy it as leftovers is to pull it, and then fry it in a dry pan for 5 or so minutes (maybe with a spoon of the sauce, or some extra HP; possibly just a dash of water to stop it sticking).  This, and a toasted brioche bun, and you’ll be happily eating leftovers for days…

[This recipe is Simon Rimmer’s Cajun Pork – with some adaptations made, although not lots]

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