Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups (330ml) ginger beer
  • 1 teaspoon garlic purée (or garlic powder)
  • 1 onion (finely sliced)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons tomato purée
  • 4 thyme sprigs
  • 2 ¼ pounds (1kg) boneless pork shoulder
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons sweet smoked paprika
  • ½ teaspoon allspice
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon white pepper
  • Salt (to taste)

Instruction

  • Preheat oven to 300 degrees F / fan-assisted 130 degrees C / 150 degrees C / gas mark 2.
  • In a large Dutch oven, combine ginger beer, garlic purée, onion, vinegar, tomato purée and thyme.
  • Mix together the ingredients for the pork spice rub and rub all over the pork.
  • Add the pork into the Dutch oven with the ginger beer sauce, cover, and place in the preheated oven for about 3 ½ hours, or until the pork falls apart when shredded.
  • Remove the pork from the liquid (don’t discard this), cover with foil and let stanit rest for 15 minutes before shredding.
  • Heat the remaining liquid on the stovetop until the liquid has reduced in half.
  • Mix the thickened sauce with the shredded pork, to your taste. Serve with buns, coleslaw, and other toppings.