Tender pulled pork, roasted with ginger and cracked black pepper.
1kg Ashfield Farm Shoulder of Pork
1 litre Vive ginger ale
2 onions
2 tsp Stonemill coarse ground black pepper
1tsp Stonemill garlic granules
Preheat the oven to 150°C/300°F/Gas 2.
Rub the pepper and garlic into the pork.
Peel and slice the onions thickly.
Pour the ginger ale into a roasting tin, scatter over the onions and then put the pork on top.
Cover with foil and roast for 3 ½ hours till the pork is very tender.
To serve pull the pork away with two forks.
Great served with mash potatoes and vegetables or on white rolls with Bramwells tomato and chilli chutney.
