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Ginger Beer Pulled Pork
Ginger Beer Pulled Pork

Before you jump to Ginger Beer Pulled Pork recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Choosing to eat healthily has great benefits and is becoming a more popular way of living. There are a lot of health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more campaigns to try to get us to lead a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people believe that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. In reality, however, just making some minor changes can positively impact day-to-day eating habits.

The first change you can make is to pay more attention to what you buy when you do your food shopping as it is likely that you tend to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to ginger beer pulled pork recipe. You can cook ginger beer pulled pork using 17 ingredients and 18 steps. Here is how you do it.

The ingredients needed to cook Ginger Beer Pulled Pork:
  1. Take 2 kg deboned and rolled pork shoulder
  2. Take Marinade
  3. Provide 2 cup ginger beer, I used Idris Jamaican Ginger Beer
  4. You need 1/4 cup dark soy sauce
  5. Use 6 garlic cloves, in their skins, smashed a bit
  6. You need 1 thumb-sized piece of ginger, peeled and sliced
  7. Prepare Dry rub
  8. Prepare 1/2 tbsp cayenne pepper
  9. Take 2 tbsp paprika
  10. Use 1 tbsp smoked paprika
  11. Get 1/2 tbsp onion granules
  12. You need 1/2 tbsp garlic powder
  13. Use 1/2 tbsp demerara sugar
  14. Prepare 1/2 tsp ground black pepper
  15. Get cooking
  16. Prepare 1 handful of thyme sprigs
  17. You need 1 good pinch sea salt
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.

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