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|title=Eight hour smoky pulled pork in Guinness an Irish recipe
|title=Eight hour smoky pulled pork in Guinness an Irish recipe
|titlemode=replace
|titlemode=replace
|keywords=Eight hour smoky pulled pork in Guinness Irish recipes
|keywords=#eighthoursmokypulledporkinguinness #roastingtray #pittabread #porkshoulder #marinade #coleslaw #muscovadosugar #marinading #bayleaves #juice #garlic
|hashtagrev=032020
|description=This version of pulled pork is loosely based on the 'Eight hour smokey pulled pork shoulder' recipe from The Fabulous Baker Brothers
|description=This version of pulled pork is loosely based on the 'Eight hour smokey pulled pork shoulder' recipe from The Fabulous Baker Brothers
}}
}}
<!-- /seo -->
{{Template:AdvancePreparation}}
This version of [[Pulled pork|pulled pork]] is loosely based on the 'Eight hour smokey pulled pork shoulder' recipe from The Fabulous Baker Brothers. #<small>see [[Talk:Eight hour smoky pulled pork in Guinness|talk page]]</small>


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


<!-- /seo -->
Serve with [[Coleslaw]], pickles and [[Pitta bread|pitta bread]].  It's also great in sandwiches
{{Template:CookTools}}
<div class="right_imgs" style="float: right; width: 320px;">
{{recipesummary
{{recipesummary
|TotalCalories = 6128
|PortionCalories = 1021
|DatePublished=28th July 2013
|DatePublished=28th July 2013
|Author=Chef
|Author=Chef
|Servings = 4 plus (depending upon the size of the joint)
|Servings = Serves 6
|Difficulty = 2
|Difficulty = 2
|TotalTime =  20 hours, 15 minutes
|TotalTime =  20 hours, 15 minutes
|PrepTime =  12 hours 15 minutes
|PrepTime =  12 hours 15 minutes
|CookTime =  8 hours
|CookTime =  8 hours
|Image = [[Image:Eight hour smoky Guinness pulled pork recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Eight hour smoky Guinness pulled pork recipe.jpg|thumb|middle|none|alt=Electus]]
}}{{Template:AdvancePreparationIcon}}
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[[Image:Eight hour smoky Guinness pulled pork_overnight.jpg|thumb|300px|right|Ready to refrigerate overnight]]
</table>
[[Image:Eight hour smoky Guinness pulled pork_ingredients.jpg|thumb|300px|right|Eight hour smoky Guinness pulled pork, the ingredients]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
This version of [[Pulled pork|pulled pork]] is loosely based on the 'Eight hour smokey pulled pork shoulder' recipe from The Fabulous Baker Brothers. #<small>see [[Talk:Eight hour smoky pulled pork in Guinness|talk page]]</small>
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Worthy of the wait</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


[[Marinading]] the [[Pork shoulder|pork shoulder]] overnight makes a huge difference so you need to plan ahead when making this.
<span class="reviewDesc">Fabulous, if you have the time and the patience.</span>


Serve with [[Coleslaw]], pickles and [[Pitta bread|pitta bread]].  It's also great in sandwiches
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


{{RecipeIngredients
{{RecipeIngredients
| 1 [[Pork shoulder]] joint (bone in or out) (2.5 kg will feed 4 plus easily)
| 2.2kg [[Pork shoulder]] joint
| 100 ml [[Olive oil|olive oil]]
| 100 ml [[Olive oil|olive oil]]
| 100 ml [[Worcestershire sauce]]
| 100 ml [[Worcestershire sauce]]
| 30 g [[Smoked paprika|smoked paprika]] or a mixture of normal and [[Smoked|smoked]] [[Paprika|paprika]]
| 30g [[Smoked paprika|smoked paprika]] or a mixture of normal and [[Smoked|smoked]] [[Paprika|paprika]]
| 1 bunch of [[Thyme|thyme]]
| 1 bunch of [[Thyme|thyme]]
| A few [[Bay leaves|bay leaves]]
| A few [[Bay leaves|bay leaves]]
| About 300 ml of Guinness original
| 300 ml of Guinness original (small bottle)
| 1 bulb of [[Garlic]], peeled and crushed]]
| 1 bulb of [[Garlic]], peeled and crushed
| [[Juice]] and [[Zest|zest]] from 1 [[Lemon|lemon]]
| [[Juice]] and [[Zest|zest]] from 1 [[Lemon|lemon]]
| A tablespoon of [[Muscovado sugar|muscovado sugar]]
| A tablespoon of [[Muscovado sugar|muscovado sugar]]
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| Place in the [[Oven|oven]] and immediately turn the heat down to 140° C (257° F - gas 1)
| Place in the [[Oven|oven]] and immediately turn the heat down to 140° C (257° F - gas 1)
| Cook for 8 hours
| Cook for 8 hours
| Decant the joint to another [[Roasting tray|roasting tray]], shred whatever [[Meat|meat]] you are going to consume immediately, store the remaining [[Meat|meat]] in a [[Lock and Lock]] style box and resrigerate for later use. This way it will stays moist and fresh.
| Decant the joint to another [[Roasting tray|roasting tray]], shred whatever [[Meat|meat]] you are going to consume immediately, store the remaining [[Meat|meat]] in a [[Lock and Lock]] style box and refrigerate for later use. This way it will stays moist and fresh.
| Using a [[Fat strainer|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|shredded]] [[Meat|meat]], stir well to mix then transfer to a serving dish.
| Using a [[Fat strainer|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|shredded]] [[Meat|meat]], stir well to mix then transfer to a serving dish.
}}
}}
<gallery widths=250px heights=250px perrow=5>
Image:Eight hour smoky Guinness pulled pork_overnight.jpg|thumb|300px|right|Ready to refrigerate overnight
Image:Eight hour smoky Guinness pulled pork_ingredients.jpg|thumb|300px|right|Eight hour smoky Guinness pulled pork, the ingredients
</gallery>
===Serving suggestions===
===Serving suggestions===
Serve with [[Pitta bread|pitta bread]], [[Pickles|pickles]] and [[Cole slaw|cole slaw]].
Serve with [[Pitta bread|pitta bread]], [[Pickles|pickles]] and [[Cole slaw|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.
{{Template:See-also-pulled-pork}}
{{Template:See-also-pulled-pork}}
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
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Latest revision as of 18:56, 21 March 2024

This recipe requires preparation in advance!

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

Eight hour smoky pulled pork in Guinness
Electus
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

Best recipe review

Worthy of the wait

5/5

Fabulous, if you have the time and the patience.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


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.
  • Ready to refrigerate overnight

    Ready to refrigerate overnight

  • Eight hour smoky Guinness pulled pork, the ingredients

    Eight hour smoky Guinness pulled pork, the ingredients

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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#eighthoursmokypulledporkinguinness #roastingtray #pittabread #porkshoulder #marinade #coleslaw #muscovadosugar #marinading #bayleaves #juice #garlic

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