1.8 kg of boneless pork shoulder

45 g of brown sugar

15 g of kosher salt (see note)

15 g of smoked paprika

5 g of garlic powder

5 g of ground cumin

5 g of onion powder Freshly ground black pepper

30 ml of vegetable oil

355 ml of lager (see note)

360 ml of ketchup

120 ml of Dijon mustard

60 ml of apple cider vinegar

60 g of brown sugar

30 ml of Worcestershire sauce

Toasted buns, for serving

Dutch Oven (Crock pot/heaving cooking pot with a tight-fitting lid that you can sear on the stove top and then slow roast in the oven)

Wonderclaws

Large and Small Bowl

1. Heat up the oven to 150°C. Trim excess fat from the pork and cut it into chunks will fit into your dutch oven
2. In a small bowl, combine brown sugar, salt, smoked paprika, garlic powder, cumin, and onion powder; give it a whirl of black pepper and then massage onto the pork (Do this prep the night before if you’re the planner type).
3. Get your Dutch oven on medium-high heat and let the oil sizzle. Take your pork pieces on a tanning spree – 2 minutes each side for the golden glow. (Watch out for spice burns, they’re snappy.) Now, pour the beer around the pork and lock it in with a lid.(Don’t have a dutch oven, you can use a pan and cover it a with a crafted tin foil lid)
4. Pop it in the oven, and let the magic happen. After about 3 hours, your pork should looking tender. Uncover, let the aroma dance, and keep baking – another 1 to 2 hours or till the pork is breaking-apart-with-a-fork ready.
5. Move the pork to a cutting board – let it chill while keeping those precious drippings in the pot. Your BBQ sauce awaits…

1. Whisk ketchup, Dijon mustard, apple cider vinegar, brown sugar, and Worcestershire sauce. Heat things up till it’s boiling, then cool-down to a medium-low simmer, stirring now and then, untill the sauce thickens (around 5 minutes).
2. Now, for the Wonderclaws. Using your Wonderclaws shred the meat and then toss it through the sauce until mixed and evenly coated. Serve it up hot, on toasted buns, with a side sauce.

WHAT’S THE BEST MEAT CUT FOR PULLED PORK?
We’re all about that pork butt, and no, we’re not kidding. Why? It’s got the juiciness and marbling that spells flavour fiesta. It’s the star that’s falling apart tenderly, begging to be slow-cooked to perfection. So, while pork shoulder is cool, pork butt is the cool kid at this BBQ party.

WHAT’S THE ULTIMATE PULLED PORK COOKING METHOD?
Picture this: slow-cooker pulled pork, where everything’s in the pot, and the magic unfolds over hours. It’s a symphony of tenderness. But here’s the deal – if you want those sizzled, caramelised burnt ends that are basically heaven’s gift to taste buds, then this oven-cooked recipe is your VIP ticket.

HOW SHOULD YOU SERVE YOUR PULLED PORK?
Sure, you could go classic with the pulled pork sandwich, loaded with pickles, coleslaw, and served with potato salad. But hold on tight – the flavour journey doesn’t stop there. Pulled pork nachos, tacos, omelette – seriously, this pork is limitless.

STORAGE
Got leftover pulled pork? Seal the flavour explosion in an airtight container, and the fridge becomes its cozy vacation spot for about 3 days.

KOSHER SALT V TABLE (SEA SALT)
Due to the differences in density kosher salt will have less saltiness than the same weight of table salt. It’s important to adjust measurements based on the type of salt you’re using.

NOT INTO BEER?
You can use apple juice instead.