Porter Pulled Pork Baps

So this recipe first started off as the Cajun Pulled Pork recipe from Sunday Brunch which I've made about four or five times which is slow cooked in cider. Pork and apple is always a classic combo and I love pulled pork. But you know what I also love? Beer. I'm not talking about Carling and Fosters or any of that rubbish I'm talking about proper real ales. Beer that people care about making and the people who drink it know the difference between a good beer and an average beer. A nice sweet oak aged or a rich porter or stout - that's what I'm talking about. I did used to drink a lot of cider but I felt that the combination of pork and beer could be something of a revelation. I have found a few variations of beer pulled pork recipes online but I just did this one on instinct really, trying the beer first and then deciding what herbs and spices to use from that - brave move I know but I am somewhat of a kitchen maverick!

I served my pulled pork on some floury baps (with gherkins if you have them) and some roasted carrot and sweet potato chips on the side. The meat is so moist and tasty that you don't even need any sauce.

Ingredients
(serves 4)
2kg pork shoulder joint (or anything around that)
2 onions, chopped into chunks
2 cloves garlic, minced
1 tbsp wholegrain mustard
1 tbsp chilli powder or flakes
1 tbsp thyme (dried)
3 tbsp dark soy sauce

400ml porter or stout of your choice (in this recipe I used a bottle of Young's Double Chocolate Stout but you could use anything - even a Guinness Extra Stout would be nice or the Anchor Porter is the one that I want to try next. I made a porter pulled pork once before and I know this is technically a Stout pulled pork but I liked the alliteration in the title!)

The pork needs to be cooked slowly on a low heat to make it really tender and takes 4 hours to cook so make sure you give yourself enough time if you are planning on eating at a specific time so preheat the oven to 170°C.

First to prepare the meat; I have to make sure that I wash the meat by running it under the cold tap to get rid of anything that may be on it and also get rid of any hairs that may be on it (these will be burnt off in the oven but just to make sure). Scatter a few onion chunks and a bit of garlic into a deep roasting tin and place the meat on top. Now mix together the mustard, chilli powder, thyme and a good pinch of salt and pepper to make a paste and rub that all over the meat, including the underneath. Scatter the rest of the onions and garlic over the meat and then pour the porter or stout over the top along with the soy sauce. Cover with parchment paper then foil and roast for 3 hours.

Remove the foil and paper and try to pour some of the juices over the top of the meat. Now return it to the oven for 1 hour to form a nice crispy edge. About 30-40 minutes before the end put in your wedges, if that's what you are having it with. I coat mine with a bit of oil and sprinkle with plenty of salt and pepper, a sprinkling of chilli powder and some paprika.

Take out of the oven and pull apart with forks - this should be very easy! Serve immediately with floury baps and the crispy roasted carrot and sweet potato chips. You can just leave the pan in the middle of the table and let people get stuck in themselves if you like. I declare this recipe a success!

Brown Ale Bread for the Grand National

Being a big fan of real ale I find the idea of using it in my cooking somewhat romantic and last weekend I began trying out a few recipes using beer as an ingredient. Friday night was Porter Braised Seasoned Ribs (recipe to be uploaded) and on Saturday I made Brown Ale Bread and Porter Cajun Pulled Pork, I'm afraid not together though. I will write up the pulled pork soon - unfortunately its not as photogenic as I'd like and it definitely tastes better than it looks in photos. I will upload my efforts nonetheless. I actually used the porter infused meat juices from Friday night's ribs to cook the pulled pork which only enhanced the flavour even more and it turned out to be one of the best things I've ever cooked! Seriously you need to try this and if I ever do open my own cafe this is definitely going on the menu. Anyway back to the bread...

We had the brown ale bread with a couple of nice cheeses, chutneys and a glass of nice cold beer whilst watching the Grand National. It is one of the rare occasions when I have have a little flutter and my horse came a respectable 3rd (Tea For Three). This is the first time I've made this particular bread - I'm trying to notch up my bread conquests this year - and I did find the bread was a little difficult to slice as it was quite a crusty loaf (hence why we didn't have it with the pulled pork and opted for some nice floury baps instead). I'd say it is more of a tearing bread - great for dunking in soup and stews - but was also delightful with butter, cheese and chutney!

 Ingredients
(makes 1 hearty loaf)
500g wholemeal flour
500g plain flour
2 packets 7g dried yeast
625ml brown ale (I used Newcastle Brown but you can use any you like)
pinch of salt
1 tbsp treacle
2 tbsp olive oil

First you need to warm the beer a bit so its lukewarm then divide it by 2 and add the yeast to one and the treacle to the other. Stir in then leave to stand for 5 minutes.

Combine the flours and salt then slowly add the 2 quantities of ale, mixing as you do so(mine seemed quite dry so I added a bit more ale so it stuck together better). Knead the dough for about 10 minutes until it comes together and is fairly smooth. Then form into a ball.

Put in a bowl and cover with clingfilm and a tea towel then leave in a warm spot for an hour.

After 45 minutes preheat the oven to 225°C, heating the tray you are going to bake it on.

Once your hour rising time is up knead the dough lightly and form into an oval shape. Flour the baking tray then place on the dough. Slash the top with a sharp knife and dust with flour then bake for about 30 minutes or until it sounds hollow when tapped on the bottom. If you throw a handful of ice cubes into the bottom of the oven it helps it form a nice crust (top tip!)

Remove from the oven and cool for 5 minutes before enjoying with a selection of cheeses, chutneys and a nice glass of ale (or whatever you fancy really). Enjoy!