Guide to Make Ginger Beer Pulled Pork in 16 Minutes at Home

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ginger beer pulled pork. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

This recipe was easy to get together and was different than any pulled pork I have had before. I had never tried ginger beer before and it had a spicy kick, so, I was excited about the flavor it would give the pork. Unfortunately, I didn't taste any of the ginger in the pork.

Ginger Beer Pulled Pork is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Ginger Beer Pulled Pork is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have ginger beer pulled pork using 17 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Ginger Beer Pulled Pork:

1. Make ready deboned and rolled pork shoulder
2. Get Marinade
3. Prepare ginger beer, I used Idris Jamaican Ginger Beer
4. Make ready dark soy sauce
5. Get garlic cloves, in their skins, smashed a bit
6. Get thumb-sized piece of ginger, peeled and sliced
7. Make ready Dry rub
8. Make ready cayenne pepper
9. Make ready paprika
10. Make ready smoked paprika
11. Take onion granules
12. Prepare garlic powder
13. Take demerara sugar
14. Prepare ground black pepper
15. Take cooking
16. Get handful of thyme sprigs
17. Take good pinch sea salt

It is a great recipe for picnic season, lunch boxes, wowing supper guest with a 'ginger beer what' moment and any leftovers make a fah breakfast (a Sierra Leonean. Pressure Cooker Ginger Beer Pulled Pork is easy, convenient, quick and delicious. It's moist and has a sweet and subtle ginger taste from the ginger beer. Mix salt, brown sugar, paprika, black pepper, garlic powder and chilli flakes together in a bowl until seasonings are well mixed; rub all over pork shoulder.

Instructions to make Ginger Beer Pulled Pork:

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.

Place pork in the slow cooker, fat-side up. Pour ginger beer into slow cooker. Slow cooked pork cooked to fall apart tenderness in Buderim Ginger Beer and robust spices. An Australian twist on a Southern American classic. Place pork in the slow cooker, fat-side up.

So that is going to wrap this up for this exceptional food ginger beer pulled pork recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!