Beer & Golden Syrup Slow Cooked Pork

Alright foodies, I think I may have hit the jackpot, the mother of all recipes, the one that will change your life forever. I am big on street food and don't get to experience it enough where I live in this small town (although that could change soon).

Our options include Kebabs, Burgers, Kebabs, Burgers, Kebabs, PIZZA! Thats it. Nothing out of the ordinary, nothing too left field and definitely nothing made with any sort of soul, flavour or love...and to this point they aren't even street foods, not served from a van or cart, not served during the day and night from said van/cart. So technically we don't have street food at all.

Anyway, thats not the point. *Get back to the recipe!*, Sure thing. I found a few variations for Pulled Pork and thought I would try it myself and add some of my own flair to it. Who loves Beer? "Yeah I do" says the guy typing this. The recipe has flavour that smacks you in the back of the head and the resulting pork shoulder melts in your mouth. It is so so so good.


I have cooked this same dish for the last 3 weekends tryings to perfect the flavours and I think I have got it spot on for what I want. Remember if you want to add anything please do and let me know how it goes via the comments under the post.

Now when I say slow cooked, I mean slow cooked. The last 2 times I have cooked for a total of 10-15 hours. The 15 hour attempt was by accident, but the result was amazing. Also with the dry rub component I have found the easiest thing to do is prepare and marinate your pork overnight in your dry rub then continue recipe in the morning before you go to work. That way when you get home dinner is ready to go.

The other thing I discovered was the juices you retain at the end of the slow cook makes a fantastic base for a sauce for the pork, almost like a BBQ sauce but same goes, you add what you like to get the flavour you want.

Here goes nothing.


Beer & Golden Syrup Slow Cooked Pork.

Prep Time: 80 minutes
Cooking Time: 10hours

Ingredients

Dry Rub

1 tsp onion powder
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp ground coriander
1 tsp chilli flakes
Salt
Pepper


Pulled Pork

2.5kg pork shoulder roast, skin off
375ml amber ale
1/2 cup brown sugar
3/4 cup golden syrup
2 carrots, roughly chopped
1 onion, roughly chopped
3 garlic cloves, crushed
1 tsp onion powder
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp ground coriander
1 tsp chilli flakes
Salt
Pepper

Sauce

Liquid leftover from pork

1/2 cup golden syrup

1/2 cup ketchup

2 tbsp Worcestershire sauce

3/4 cup brown sugar

2 tbsp smoked paprika

Mix all dry rub ingredients together and massage into all sides of the pork shoulder. Marinate for at least 1 hour or overnight if possible in refrigerator.

Place carrots and onions in base of slow cooker and lay marinated pork shoulder over the top. Sprinkle with brown sugar, all dry spices and golden syrup. Then pour over your beer and add about 1/4 cup of water. Place lid on top and cook on Low for 10-12 hours.

Once cooked, carefully pick out with tongs and place on lined baking tray and cover with foil. Strain remaining liquid into a saucepan ready for the sauce.

Heat liquid over high heat and bring to the boil. Reduce down to 1 cup of liquid and add all other ingredients stirring to combine. Turn heat down and let sauce simmer until it is silky and thick.

You can now use 2 forks to pull pork and shred the meat. Serve on fresh bread rolls with homemade coleslaw and lashings of BBQ sauce.