This pork recipe takes a bit of preparation - first, it's marinated in ginger beer, rubbed with a dry spice mix, then left to cook very slowly until tender and delicious before being combined with BBQ sauce. Serve on bread rolls with a bit of creamy coleslaw.
- 2kg pork shoulder roast, bone-in
- 250ml ginger beer
- 2.5 tbsp. brown sugar
- 2 tsp. each salt and smoked paprika
- 1/2 tsp. each black pepper, dried mustard and onion granules
- 1/4 tsp. each garlic salt, celery salt, cinnamon, ginger, nutmeg and cloves
- 350ml ginger beer
- 80ml good quality balsamic vinegar
- 4 tbsp. brown sugar
- 4 tbsp. whisky (can omit if needed)
- 200ml BBQ sauce
- Oil to fry
Make slits in the shoulder roast. Put into a container or bag and pour over the ginger beer. Cover and put into the fridge overnight, for at least eight hours.
Remove from the ginger beer, discard and shake to remove excess liquid. Mix together the brown sugar, salt, paprika, pepper, mustard, onion granules, garlic salt, celery salt, cinnamon, ginger, nutmeg and cloves. Rub all over the meat, using your fingers to really work it into the flesh. Cover in cling and put back into the fridge for 3-4 hours.
Heat oil in a frying pan. Remove cling and sear the pork on all sides for 5-10 minutes, or until browned and with a slight crust.
Put the pork joint into the slow cooker. Whisk together the ginger beer, balsamic, sugar and whisky and pour over the joint. Cover and cook on low, turning occasionally, for 8 hours.
To serve, carefully shred the joint within the slow cooker - you should be able to do this with just a fork. Remove the bones. Pour in the BBQ sauce, stir well to combine and leave uncovered on low until you serve.