It’s time to cook with Old Hands! And this time we’re using infusing a shoulder of pork with our Rauch Bier to make some smoky pulled pork.
Laying my cards on the table, I’ll be following a recipe I’ve used in the past with great success with a tweak here and there that I’ve found work great. Have a look at the original recipe from BBC Good Food here.
What you’ll need:
- 1 Bottle Old Hands Rauch Bier
- 2½ kg boneless pork shoulder, skin removed
- 2 tbsp olive oil
- 2 tsp smoked/spicy paprika
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tbsp liquid smoke (Optional)
- Your choice of BBQ Sauce
What you need to do:
1. Pre-heat oven to 150C/130C fan/gas 2.
2. While the oven is pre-heating rub the pork with 2 tbsp of the olive oil. Seal the pork on all sides in a hot, non-stick pan.
3. Place the meat on a wire rack in a roasting tin. Mix the paprika, garlic and onion salt, and some black pepper with the liquid smoke (please note that if using smoked paprika and liquid smoke you’re going to have an intensely smoky piece of pork). Brush all over the meat.
4. Add 1 bottle of Old Hands Rauch Bier (tasting permitted but not required!) to the roasting tin, cover very tightly with foil and cook for 2.5 hrs.
5. After 2.5 hrs, if you’re a fan of BBQ sauce, whip the pork out of the oven, carefully peel back the foil, slather a healthy helping of it over the pork and put the foil back. Cook for a further 2.5 hrs or until almost falling apart. If BBQ sauce isn’t your thing, simply cook for 5 hrs or until almost falling apart.
6. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
7. Skim off the fat from the juices. Mix the juices with some BBQ sauce and pour over the shredded meat.
8. Serve in or out of a bun with your favourite BBQ accompaniments. Some suggestions: coleslaw, corn on the cob, sweet potato fries.
Enjoy and welcome to a smoky wonderland!
Thanks again to BBC good food for the inspiration and original recipe.