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Member recipe

Ginger beer pulled pork

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Cooking time

Prep: 5 minutes Cook: 4 hours and 10 minutes 3-10 hours marinating

Skill level



Serves 4

A bit of a twist on the classic pulled pork.

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For the marinade

  • 1/2 tsp smoked paprika
  • 3 tsp unsmoked paprika
  • 1 tsp ground allspice
  • 2 tsp ground cumin
  • 2 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 2 tbsp hot chilli sauce (e.g. habanero)
  • 500ml ginger beer
  • 3 tbsp lime juice (ideally), lemon juice or white wine vinegar otherwise
  • Salt to taste

Everything Else

  • 500g pork shoulder, roughly chopped
  • 1 medium onion, diced


  1. Start the night or morning before you want to eat the pork. Mix together all the ingredients of the marinade in a lidded casserole dish, then stir in the pork and onion and ensure it's thoroughly coated. Cover and put in the fridge for a couple of hours or overnight.

  2. Put the casserole dish, with the lid on, in the oven at 150C for 4 hours. Check after about 3 hours to ensure the pork is still submerged in liquid - if it isn't, add more ginger beer if you have it or some water if not.

  3. Remove from the oven and drain the pork, reserving the liquid. Put the liquid in a saucepan over a medium heat and bubble, stirring occasionally, to thicken. (If you are impatient, you could mix 1 tsp of cornflour with cold water, then tip the mixture into the sauce and stir - this will cause the sauce to thicken faster).

  4. While the sauce is reducing, shred the pork with 2 forks. It should come apart easily into classic pulled-pork strands.

  5. Mix the thickened sauce back into the pork and serve inside buns, with salad, pickles etc if you like them.

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