Spritzing meat during a long smoke is a popular BBQ technique, and non-alcoholic beer is an interesting option for the liquid. This pulled pork recipe combines a mild lager with cloudy apple juice and cider vinegar. It is not essential to spritz pork for great results, but it offers a chance to experiment with flavour while the bark develops.
Serves / makes: 8–10 portions
Preparation: 20 minutes
Cooking: Approximately 8–12 hours, sometimes longer
Recommended NA beer: NA lager or amber ale
Ingredients
- 2kg boneless pork shoulder
- 20g soft brown sugar
- 15g smoked paprika
- 15g fine sea salt
- 10g freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 150ml non-alcoholic lager
- 100ml cloudy apple juice
- 25ml apple cider vinegar
Method
- Prepare the smoker for indirect cooking at approximately 120–130°C.
- Mix the sugar, paprika, salt, pepper, garlic powder and onion powder. Pat the pork dry and coat all over with the seasoning.
- Place the pork in the smoker, positioning the fat side towards the strongest heat.
- Mix the NA lager, apple juice and vinegar in a clean, food-safe spray bottle.
- Leave the pork undisturbed for 2–3 hours so the outer bark can develop.
- Once the crust looks established, mist lightly with the spritz. Repeat approximately every 60–90 minutes only if the surface appears dry.
- Continue cooking until the pork reaches around 93–96°C internally and a probe slides into it with very little resistance. Wrapping once the bark forms is optional.
- Rest the pork for at least 45–60 minutes, keeping it safely hot, then shred with forks and stir through any collected juices.
Why Use This NA Beer?
Lager contributes a light malt note, while apple and vinegar suit pork particularly well. A slightly richer amber ale can also work, provided it is not too bitter.
Tips and Variations
A spritz is not a magic shortcut to tender meat. Opening the smoker repeatedly and spraying too heavily can soften the bark and slow cooking. Use tenderness rather than time alone as your guide.
