- STEP 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.
- STEP 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.
- STEP 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).
- STEP 4
While the sauce is reducing, shred the pork with 2 forks. It should come apart easily into classic pulled-pork strands.
- STEP 5
Mix the thickened sauce back into the pork and serve inside buns, with salad, pickles etc if you like them.