By Cheryl Mishio 2021

DRY RUB MIXTURE

Ingredients

2tbsp smoked paprika

1tbsp dry mustard powder

1tsp dry garlic flakes

1tsp onion salt

1 TSP crushed peppercorn

1/2 dried chilli flakes

2tsp sea salt

1/2 tsp crushed coriander

2 1/2 kg Pork Shoulder (fat cap removed)

 

Method

    1. Rub this mixture all over pork, cover & set in refrigerator overnight.

PULLED PORK

Ingredients

1 can crushed tomatoes

1/2 cup BBQ sauce

1/4 cup sweet chilli sauce

1 cup sliced onions

1 tsp crushed garlic

tsp fresh thyme

375ml can Sydney Brewery Dark Lager

Method

    1. Next day drizzle with olive oil & sear pork shoulder on all sides over hot grill – or BBQ.

    2. Place in slow cooker with 1 can crushed tomatoes, 1/2 cup BBQ sauce, 1/4 cup sweet chilli sauce.
    3. Sauté 1 cup sliced onions with 1 tsp crushed garlic & 2 tsp fresh thyme …deglaze pan with Sydney Brewery Dark Lager.
    4. Place onion mixture on top of pork in slow cooker & add remaining can of Dark Lager (375ml in total). Let cook in slow cooker med- high heat for 5-6 hrs until tender enough to shred easily.

PALE ALE ONION RINGS

Ingredients

2 cups flour

1/2 tsp baking powder

1tbsp paprika

Salt & pepper

1 cup Sydney Brewery Pale Ale (chilled)

1 large onion sliced into rings

Milk

Corn flour

Oil for frying

Method

1. Mix dry ingredients & slowly whisk in Pale Ale until a smooth batter consistency.

 

2. Soak onion rings in milk for 1 hour (this takes some of the harsh onion flavour away & sweetens them slightly) …Pat dry

 

3. Dust onion rings with corn flour before dipping into Pale Ale Beer Batter – then place in hot oil (I’ve used vegetable oil over medium heat – test a small drop of beer batter if it starts to sizzle the oil is ready) to cook until crispy & golden.

Serve Dark Lager Infused Pulled Pork on brioche buns with coleslaw, pickles & Onion Rings and of course a Sydney Brewery Beer to wash it down!