Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ginger beer pulled pork. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Ginger Beer Pulled Pork is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Ginger Beer Pulled Pork is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook ginger beer pulled pork using 17 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Ginger Beer Pulled Pork:
- Get 2 kg deboned and rolled pork shoulder
- Make ready Marinade
- Take 2 cup ginger beer, I used Idris Jamaican Ginger Beer
- Make ready 1/4 cup dark soy sauce
- Make ready 6 garlic cloves, in their skins, smashed a bit
- Get 1 thumb-sized piece of ginger, peeled and sliced
- Make ready Dry rub
- Make ready 1/2 tbsp cayenne pepper
- Make ready 2 tbsp paprika
- Take 1 tbsp smoked paprika
- Take 1/2 tbsp onion granules
- Make ready 1/2 tbsp garlic powder
- Take 1/2 tbsp demerara sugar
- Get 1/2 tsp ground black pepper
- Prepare cooking
- Take 1 handful of thyme sprigs
- Make ready 1 good pinch sea salt
Instructions to make Ginger Beer Pulled Pork:
- 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')
- Unroll the joint and flatten out by using a sharp knife to butterfly any thick parts.
- 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.
- 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.
- Cover it with plastic wrap, and refridgerate it for 24 hours (or near enough…overnight at least)
- 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.
- Drain the marinade but REMEMBER to reserve 1 cup for the sauce!
- Pat the pork dry with kitchen roll.
- Mix together all the dry rub ingredients (except the salt) and rub them all over the pork, topside and bottom. Massage it on.
- Get you roasting tin and lay the thyme leaves in the bottom, then lay the pork on top.
- Cover loosely with two pieces of kitchen foil and place into the hot oven.
- 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.
- 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.
- 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)
- Use two forks to pull apart all of the rested pork.
- Pour over the reduction, and give it a good mix.
- 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)
- 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.
So that’s going to wrap it up with this exceptional food ginger beer pulled pork recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
