Marinade: overnight
Resting time : 1 hour
Cooking time: 6 to 8 hours

It’s important to cover the pork with foil, even if you’re putting a lid on the dish, to prevent the meat from forming a crust.

If your cut of meat has a nice thick rind, you can score it to allow the marinade to penetrate.

The recipe can easily be made in a slow cooker.

For a different flavor, or if you don’t like beer, you could use cider or apple juice.

Or 60 ml brown sugar + 60 ml ketchup + 375 ml water + the other marinade ingrédients.

A day before

1. Put the pork into an oven dish.
2. Mix all the marinade ingredients together in a bowl then rub the sauce and the garlic all over and leave the pork to marinate overnight.

The next day

1. reheat the oven to 240°C/ 475°F. Put the pork and the marinade into the oven for 20 minutes.
2. Then take the meat out, cover it in tin foil and put it back into the oven at a cooler 140°C/275°F for 6 to 8 hours to slow roast.

Finishing

1. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork.
2. Once done, remove from pot and set aside to rest for at least 1 hour.
3. Pull meat apart with 2 forks.

Serve as sandwich on splitted buns with coleslaw and dressing as desired.

Longshot Cabernet Sauvignon 2017
Producted by E. & J. Gallo Winery in California, the grapes for Longshot Cabernet Sauvignon were harvested at optimum ripeness, which allowed for easy extraction of rich colour and velvety tannins. The winemaker employed a warm fermentation process, which has resulted in a wine with more flavour and fruitier aromatics. This cabernet is a bold wine with big personality, driven by flavours of blackberry and black cherry, supported by firm tannins and a hint of spice—all leading toward a complex finish of dark chocolate espresso.