HOW TO PREPARE STICKY BEER-GLAZED BBQ PORK SHOULDER?

Product(s):

HORMONE FREE SPANISH DUROC PORK COLLAR (SHOULDER) RINDLESS ROAST (~2KG) |

Preparation Time: 10 mins / Cook: 240 mins / Serving: 4

Ingredients:

For the pork
HORMONE FREE SPANISH DUROC PORK COLLAR (SHOULDER) RINDLESS ROAST (~2KG) |
1 onion, roughly chopped
2 sticks celery, roughly chopped
3 bay leaves
200ml beer
2 x packs sweetcorn cobettes
1 tbsp vegetable oil

For the dry rub
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
½ tsp garlic granules
¼ tsp onion granules
½ tsp dried thyme
1 tsp ground black pepper
1 tbsp flaky sea salt

For the beer barbecue sauce
2 cloves garlic, crushed
125g soft brown sugar
2 tbsp Worcestershire sauce
450ml beer
½ tsp mustard powder
100ml tomato ketchup

For the pickled onions
2 red onions, thinly sliced
300ml white wine vinegar
1 tbsp caster sugar
1 tsp salt
1 tsp black peppercorns

Method:

1. Put the pork joint into a large roasting tin & pat dry with kitchen roll. Score the skin with a sharp knife.
2. For the dry rub, stir together all of the spices & sprinkle over the pork. Rub the spice mix firmly into the meat & in between the scored skin. Put the pork in a roasting tin & chill to marinate, uncovered, so that the skin can start to dry out, for at least 2 hrs or overnight.
3. Meanwhile, make the beer barbeque sauce. Put all of the sauce ingredients into a medium saucepan, season with fresh ground black pepper & bring to a simmer. Reduce the heat to low & cook for 12-15 mins, stirring regularly, until thick & syrupy. Set aside.
4. Once the pork has marinated, preheat the oven to gas 1, 140°C, fan 120°C.
Put the onion, celery & bay leaves into the roasting tin around the pork & pour 200ml beer into the tin, around the base of the pork. Brush the joint all over with some of the beer barbeque sauce.
5. Cover with foil & slow cook for 3 hrs, brushing with more of the barbeque sauce & re-covering every hour.
6. For the pickled onions, heat the vinegar with the sugar, salt & peppercorns until the sugar has dissolved. Pour the heated mixture over the onions into a glass bowl or a couple of large jars. Cover & cool to room temperature, then chill for at least 1 hr before serving. These pickled onions will keep in the fridge for up to 2 weeks
7. Preheat the barbecue or the grill to high. Once the pork has slow-cooked, reserve the cooking liquid from the pan. Discard the veg.
8. Finish off the pork on the barbecue or under a hot grill for about 30-45 mins. You should be turning the joint every 5 mins or so & basting with more of the beer glaze, until the pork is caramelised, & beginning to char. Allow to rest for 10 mins. Meanwhile, put the reserved cooking juices into a small saucepan with any remaining beer glaze & simmer until reduced by half & thickened.
9. For the sweetcorn, rub the cobettes with the oil & barbecue or grill for 8-12 mins, turning regularly until the kernels have charred & softened.
10. Once rested carve into slices. Serve with the sauce on the side with grilled corn & the pickled onions.