Ginger Beer Pulled Pork
STEP 1 Preheat oven to moderately slow (150ºC). STEP 2 Mix together onion, cider vinegar, ketchup, barbecue and Worcestershire sauces and mustard with 340mL Buderim Ginger Beer. Pour into casserole or saucepan. STEP 3 In a medium-sized bowl mix together paprika, cumin, chilli powder or flakes, salt and pepper. STEP 4 Thoroughly massage and roll pork in dry mix until generously coated on all sides. STEP 5 Place in casserole or saucepan. Cover with lid. STEP 6 Place in preheated oven and bake for 3 to 3½ hours, until pork falls apart very easily when tested with 2 forks in a shredding motion. STEP 7 Remove pork to a warm plate cover with foil and allow standing for about 10 minutes. STEP 8 Meanwhile: in unlidded casserole or saucepan over a medium to high heat, reduce liquid by half or until liquid starts to thicken slight. STEP 9 Shred pork using 2 forks, removing any excessive fat [in body of cooked pork discard], add to reduced sauce. Fold through thoroughly. METHOD USING ELECTRIC SLOW COOKER STEP 1 Follow above step 2 directions. Pour into removable slow cooker bowl. Continue to step 4. Place dry rubbed pork in Buderim Ginger Beer liquid. STEP 2 Cover and cook on LOW, per your slow cooker instructions for at least 5 to 6 hours or until pork falls apart very easily when tested with 2 forks in a shredding motion. STEP 3 Pour liquid into a saucepan over a medium to high heat, reduce liquid by half or until liquid starts to thicken slightly. SERVING For each bun roll or bread: On both sides of toasted roll or bread spread with Dijon mustard, if desired, divide shredded pork equally between bottom half of buns, rolls or bread and cover with top half of bun, roll or bread. Traditionally, serve with red and white cabbage and carrot coleslaw. However, kimchi or warmed sauerkraut and garnished with gherkins or dill pickles is a stunning flavour alternatives.