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Sticky beer-glazed barbecue pork recipe

3 ratings

Perfect for those sunny days, this adventurous dish can be roasted or finished off on your trusty barbecue before being served with sweetcorn cobs and sharp pickled onions. See method

Serves 8
25 mins to prepare and 4 hrs to cook, plus marinating
701 calories / serving

Ingredients

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 pork

1.9kg boneless pork shoulder joint
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 pickled onions

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
670kj
701kcal 35%
Fat
42g 60%
Saturates
13g 65%
Sugars
25g 27%
Salt
3.3g 54%

of the reference intake
Carbohydrate 32.6g Protein 46.1g Fibre 3.9g

Method

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