Based on 2kg raw pork (boned, skinless and rolled). Serves ~10.
For the dry rub:
- 15g salt
- 20g dark brown sugar
- Spices and flavourings, to taste (e.g. smoked paprika, onion granules, pepper, chilli etc.)
For the sauce:
- 400ml pork or chicken stock
- 100g ketchup
- 20g English mustard
- 1 bulb garlic, peeled, crushed
- 4 shallots, roughly chopped
- 5g fresh sage
- 150ml strong dark ale (reserve rest of bottle for basting)
- 150ml apple juice or one grated sweet apple
- 10g brown sugar
- Preheat oven to 140C.
- Apply dry rub to pork, massage in and place on metal trivet over a pan in the oven.
- Baste with leftover beer (or any flavourful liquid) every 2 hours, for a minimum of 6 hours, or until a desired dark crust forms and the inside is tender (see pictures).
- Add all the ingredients for the sauce in a pan, simmer for 30 minutes and blend until smooth. Reduce to desired consistency.
- Allow pork to rest for at least an hour, lightly covered with foil. Tear and mix with the sauce. Serve as desired.
- Longer cooking times will mean a darker crust and is personal preference. Meat will be slightly drier but much stronger flavour.