Not everyone has a smoker, and pulled pork can be made very successfully in an ordinary oven. In this version, non-alcoholic amber ale joins stock, onions and BBQ spices to form a braising liquid that can be stirred back through the shredded meat. It also works particularly well as a topping for homemade BBQ pizza.
Serves / makes: 6–8 portions
Preparation: 20 minutes
Cooking: 3½–4½ hours
Recommended NA beer: NA amber ale or brown ale
Ingredients
- 1.5kg boneless pork shoulder
- 330ml non-alcoholic amber ale
- 200ml chicken stock
- 1 large onion, sliced
- 4 garlic cloves, crushed
- 25g soft brown sugar
- 30g tomato purée
- 30ml apple cider vinegar
- 15ml vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 12g fine sea salt
- 1 teaspoon freshly ground black pepper
Method
- Preheat the oven to 150°C (130°C fan).
- Mix the salt, pepper, paprika and cumin, then rub over the pork shoulder.
- Heat the oil in a large ovenproof casserole dish and brown the pork on all sides. Transfer to a plate.
- Add the sliced onion to the pan and cook for 5 minutes, then add the garlic and tomato purée for a further minute.
- Pour in the amber ale and chicken stock, scraping any browned bits from the bottom.
- Add the brown sugar and cider vinegar, then return the pork to the pan.
- Cover tightly and cook in the oven for 3½–4½ hours or until the pork can be pulled apart easily.
- Remove the meat, shred with two forks and discard large pieces of fat.
- Reduce the pan juices on the hob if necessary, then stir them through the shredded pork.
Why Use This NA Beer?
A malt-forward amber ale suits slow-cooked pork, onions and BBQ spices, with the beer forming part of the finished sauce rather than simply evaporating away.
Tips and Variations
Use a heavy casserole dish with a well-fitting lid to prevent the liquid drying out. This pork is useful in rolls, tacos and the NA beer pulled pork pizza recipe.
