Sticky Beer-Glazed BBQ Pork Shoulder Recipe

Ingredients

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

Instructions

1. Put the pork joint into a large roasting tin and pat dry with kitchen roll. Score the skin with a sharp knife.
2. 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.
3. 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.
4. Once the pork has marinated, preheat the oven to gas 1, 140°C, fan 120°C.
5. 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.
6. Cover with foil and slow cook for 3 hrs, brushing with more of the barbeque sauce and re-covering every hour.
7. 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
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 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.
10. 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.
11. Once rested carve into slices. Serve with the sauce on the side with grilled corn and the pickled onions.