This pulled pork recipe is a little different to what you might be used to, but don’t let that put you off! This sweet, BBQ flavoured pork goes fantastic in a sandwich, on loaded fries, nachos…basically it improves everything it touches.
It definitely works best works some mature cheddar and a dash of salt to compliment the sweetness of the recipe. We used sauces from Fairley’s condiments and the pork from Block & Bottle. Both of these local suppliers are based in Gateshead and I can totally recommend them both.
You can find just about any cut of meat at the Block and Bottle, a selection of cheeses, dry aged meat and of course a killer selection of craft beers. They even supply meat to Träkol which has already made a massive name for itself in the region.
As far as local suppliers for they just capped my list. I even bought an apron for the recipe videos!
So with some amazing pork should and a few other ingredients, you can make one of the tastiest sandwiches your likely to ever come across.
Beer Pulled Pork Recipe
- 2 kg Pork shoulder Bone in
- 1 bottle BBQ sauce
- 70 g Spice rub
- 700 ml Vegetable stock
- 1 White onion
- 2 Sage leaves
- 1 Red chilli pepper How hot based on preference
- 5 tbs Honey mustard bbq sauce
- 500 ml Porter beer
- 1 loaf Sourdough bread
- 100 g Grated mature cheddar
- Remove the pork skin, salt and set to one side. Cover the pork in BBQ sauce and cover with the spice mix. Preferably leave overnight for the flavours to sink in.
- Roughly chop the onion, sage leaves and red chili.
- Add the pork and chopped ingredients to a slow cooker and fill with vegetable stock until covered. Cook for 3 hours on low then 3 hours on high.
- When the meat is tender and the bones pulls away easily from the meat, remove the pork and shred it. Strain the vegetable stock and set to one side.
- In a pan add around 300ml of the stock, the porter beer and 5 tbs of honey mustard sauce. Simmer for a couple of minutes and add to pork.
- Remove the excess salt and moisture from the pork skin, cook in oven on full temp for 15 minutes then fry in oil for 10 minutes at 190°C.
- Butter the outside on the sourdough bread, fill with the pork, mature cheddar, and pork crackling. Fry on either side until golden brown and enjoy!