Eight hour smoky pulled pork in Guinness

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Eight hour smoky pulled pork in Guinness
Eight hour smoky pulled pork in Guinness
Servings:Serves 6
Calories per serving:1021
Ready in:20 hours, 15 minutes
Prep. time:12 hours 15 minutes
Cook time:8 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:28th July 2013
This recipe needs advance preparation!
Ready to refrigerate overnight
Eight hour smoky Guinness pulled pork, the ingredients

This version of pulled pork is loosely based on the 'Eight hour smokey pulled pork shoulder' recipe from The Fabulous Baker Brothers. #see talk page

Marinading the pork shoulder overnight makes a huge difference so you need to plan ahead when making this.

Serve with Coleslaw, pickles and pitta bread. It's also great in sandwiches


Ingredients

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Mise en place

  • Cut a criss-cross of slashes in the skin with a very sharp knife such as a Stanley knife. The skin won't go crispy but it helps to keep the meat moist and the slashes let the marinade through. I normally leave the lemon skins in while it marinades and also whilst it cooks.
  • Place the joint in a large tray, pour the marinade over and refrigerate overnight, 'basting' now and then.
  • Preheat the oven to maximum heat
  • Mix all of the ingredients together and

Method

  1. Cover the roasting tray with tin-foil, sealing the edges. Ensure that the roasting tray is very well sealed or the joint is likely to dry out after 8 hours cooking. #see talk page
  2. Place in the oven and immediately turn the heat down to 140° C (257° F - gas 1)
  3. Cook for 8 hours
  4. Decant the joint to another roasting tray, shred whatever meat you are going to consume immediately, store the remaining meat in a Lock and Lock style box and refrigerate for later use. This way it will stays moist and fresh.
  5. Using a fat strainer separate most of the excess fat from the cooking juices and discard. Add the cooking juices back to the roasting tray and heat up over the hob. Mix in the shredded meat, stir well to mix then transfer to a serving dish.

Serving suggestions

Serve with pitta bread, pickles and cole slaw.

Chef's notes

A can of drained kidney beans or virtually any pulses added at the start of the cooking process make this recipe stretch even firther.

See also


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