July 25, 2022

How To Prepare Sticky Beer-Glazed BBQ Pork Shoulder?

By Aussie Meat
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EU Hormone Free Pork Collar (Shoulder) Rindless Roasts (1Kg)

EU Hormone Free Pork Collar (Shoulder) Rindless Roasts (1Kg) | Buy 9 Get 1 Free

EU Hormone Free Pork Collar (Shoulder) Rindless Roast (2Kg)

Preparation Time: 10 mins Cooking Time: 240 mins Serving: 4

For the pork:

  • 2kg pork shoulder
  • 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 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 pickled onions:

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


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

Aussie Meat
Aussie Meat


Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.