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
- Put the pork into an oven dish.
- 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
- reheat the oven to 240°C/ 475°F. Put the pork and the marinade into the oven for 20 minutes.
- 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.
- Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork.
- Once done, remove from pot and set aside to rest for at least 1 hour.
- 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.
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